Noisettes de chevreuil saint-hubert

Yield: 4 Servings

Measure Ingredient
-Source: Vogue Winter'88 (Venison St. Hubert)

1 saddle of venison weighing approximately 2kg 150g butter Marinade: 750ml red wine 1 onion, chopped 1 carrot, chopped few sprigs of parsley sprig of thyme 1 clove small sprig of rosemary 6 juniper berries ½ bay leaf Stock: butter trimmings from saddle of venison 2 tablespoons tomato paste 1 bouquet garni Sauce: 50ml brandy 150g fresh cream 150g butter 1 tablespoon redcurrant jelly salt and pepper Garnish: 4 apples, peeled, cored and halved 500ml white wine 250g chanterelle mushrooms butter 100g cranberry conserve

To prepare the venison: remove the skin and bones from the fillets and trim the fillets. Reserve trimmings and bones for the stock. Combine all the marinade ingredients together and place in the venison fillets and marinate overnight. To make the stock: place all the venison trimmings from the saddle in a baking dish with a little butter and cook until well browned, turning the trimmings occasionally. Add the vegetables, strained from the marinade, and brown with the meat and bones. When well browned, add the liquid marinade, tomato paste and the bouquet garni. Simmer for 1 hour without covering, skimming any froth that forms on the top. Strain and set aside. To cook the venison: remove from the marinade, wipe dry and cut in 8 noisettes. Season with salt and pepper. Melt butter in a trying pan and fry the venison, searing quickly on each side and leaving rare in the middle. Remove noisettes to a warm place to rest. To make the sauce: deglaze the frying pan with the brandy, add stock and bring to the boil.

Reduce until it thickens slightly. Reduce heat, add cream and beat in the butter. Finally add redcurrant jelly and adjust seasoning. The garnish: place apple halves in a pan and add the wine; poach for approximately 10 minutes. Melt butter in a frying pan and add the mushrooms, tossing occasionally to cook lightly.

To serve: place the noisettes of venison on a hot serving dish and pour over the sauce. Garnish with poached apples on one half of the dish and the chanterelles and cranberry conserve on the other side. Serve at once.

Bon Appetit-Exec.Chef Magnus Johansson From: Sherree Johansson Date: Mon, 08-0

Posted to FOODWINE Digest 02 Mar 97 by Arnold Elser <PastryWiz@...> on Mar 3, 1997.

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