Side Pannel
Noisettes De Chevreuil Saint-Hubert
Noisettes De Chevreuil Saint-Hubert
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish
Ingredients List
- -Source: Vogue Winter'88
- -(Venison St. Hubert)
Directions
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 1/2 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
08-0
red wine 1 onion, chopped 1 carrot, chopped few sprigs of parsley sprig of
thyme 1 clove small sprig of rosemary 6 juniper berries 1/2 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
08-0
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