VENISON FILLET WITH BELUGA LENTILS, CAULIFLOWER PURÉE AND CHOCOLATE SAUCE Expand

VENISON FILLET WITH BELUGA LENTILS, CAULIFLOWER PURÉE AND CHOCOLATE SAUCE

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This recipe is a great example of using chocolate in savoury dishes – it is absolutely perfect with venison. When I worked in London, we used to serve it with chestnut purée, morels and salsify chips, which is also great. My recipe is a little less expensive and also a bit easier. Give it a try, you will love it!

Oh my chef

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250 g venison fillet (we used roe deer)
100 g beluga lentils
300 g cauliflower
200 g milk
50 g carrot
50 g celery
30 g red bell pepper
30 g leek
100 ml red wine
50 ml balsamico vinegar
500 ml chicken stock
80 g butter
15 g quality chocolate
1 clove of garlic
salt and pepper

Season the meat with salt and pepper and pan-sear it in a hot pan until golden – about 1 minute from every side. Add half of the butter and garlic and glaze the meat for 2 more minutes. Take out the meat and let it rest. .

Pour the wine in the pan and let the alcohol cook out. Add the stock and reduce the liquid to about 2o% of the original amount. Add the chocolate and remaining butter, season with salt and pepper. You can also put in some spices, such as juniper, star anise or chilli.

Cook the lentils in some stock like risotto, but without wine. You need to cook it through and let it rest for a while (otherwise it might get hard). Cut the veggies into small dices (carrot, celery, leek and pepper) and sauté them with a bit of olive oil. Add the lentils and season to taste.

Cauliflower purée is very easy to make. Just put the pieces of cauliflower into the milk and cook for about 10 minutes. Season, move it to a higher container and blend with a hand blender (don’t forget to add a piece of butter). Adjust the seasoning and consistency (milk or butter).

At the end just quickly sear the meat again, medium rare is the best for this cut. Serve with lentils, cauliflower purée and chocolate sauce. Enjoy!

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