Cervena loin in black forest ham with chestnut and cabbage
- Cervena venison
- 1 kg Cervena Venison loin
- 8 slices black forest ham
- 4 large savoy cabbage leaves
- 1 egg
- 18 Roasted chestnuts husks removed
- 80 ml fresh cream
- 4 slices bacon cut into small batons
- butter
- oil
- vegetable oil
- Sauce
- 30 g butter
- 2 shallots chopped
- 100 ml strong meat fond
- ¼ cup blueberries
- 2 drops red wine vinegar
- 1 glass port wine
- To serve
- Roasted chestnuts
- Mashed potatoes
Method
Cervena Venison
Trim the loin to a nice even round shape and keep the trimmings for the roulade. Season the loin with cracked pepper and roll in the ham. Sear in a heavy pan for 3 minutes until browned all over. Place in the oven at 180 ̊C for 10 minutes. Remove and rest.
Blanch the cabbage leaves in boiling salted water until soft. Cool and dry. Place each leaf between two tea towels and smash with a heavy pan to break the leaf's ribs. Trim each leaf so you have 4 evenly-sized squares. Take the meat trimmings and puree in a food processor. Add the egg and the chestnuts and blend until smooth, before adding the cream. Blend briefly until very smooth. Add half the bacon and layer this mixture onto the cabbage leaves. Roll them up tight and cook in a pan with a little butter and oil for 8 minutes.
The sauce
Add a knob of butter to the meat cooking pan and sweat the shallots for 2 minutes. Add the port wine and vinegar and then add the meat stock. Reduce to a pouring consistency, and add the berries just before serving.
To serve
Slice the meat into 8 pieces and the roulades in half on the bias. Place one half standing up on the puree and pour the sauce around it. Garnish with a couple of nice roasted chestnuts, the remaining crispy bacon and some mashed potatoes.
Servings6
Prep Time1hour
Cooking Time1hour
INGREDIENTS
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Method Cervena Venison Trim the loin to a nice even round shape and keep the trimmings for the roulade. Season the loin with cracked pepper and roll in the ham. Sear in a heavy pan for 3 minutes until browned all over. Place in the oven at 180 ̊C for 10 minutes. Remove and rest. Blanch the cabbage leaves in boiling salted water until soft. Cool and dry. Place each leaf between two tea towels and smash with a heavy pan to break the leaf's ribs. Trim each leaf so you have 4 evenly-sized squares. Take the meat trimmings and puree in a food processor. Add the egg and the chestnuts and blend until smooth, before adding the cream. Blend briefly until very smooth. Add half the bacon and layer this mixture onto the cabbage leaves. Roll them up tight and cook in a pan with a little butter and oil for 8 minutes. The sauce Add a knob of butter to the meat cooking pan and sweat the shallots for 2 minutes. Add the port wine and vinegar and then add the meat stock. Reduce to a pouring consistency, and add the berries just before serving. To serve Slice the meat into 8 pieces and the roulades in half on the bias. Place one half standing up on the puree and pour the sauce around it. Garnish with a couple of nice roasted chestnuts, the remaining crispy bacon and some mashed potatoes. |
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