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WEEK 3

Fillet of summer venison with a port-chocolate sauce, braised sand carrots and chanterelle mushrooms with spiced powder and cacao nibs

For 4 servings | Preparation: 1 hour 15 minutes - Cooking time: 20 minutes

Ingredients

Additional kitchen equipment

Ingredients

600g fillet of summer venison 
2 tablespoons clarified butter 
8 yellow, 8 purple en 8 baby sand carrots
120g chanterelle mushrooms
30g butter
salt & pepper

For the cream of onion
400g onion
30g butter
1/2 garlic clove
1 sprig rosemary
1 teaspoon caster sugar 
1/2 dl white wine
50g white chocolate
1dl chicken stock
pepper 
salt 

For the port-chocolate sauce
120g shallots
1 tablespoon butter
1 garlic clove
1 star anise 
1 clove
a few sprigs thyme
a few bay leaves 
1/2 teaspoon black peppercorns
1 teaspoon coriander seeds 
1 teaspoon juniper berries 
½ bottle red port
½ l chicken stock concentrate
30g dark chocolate (70%)
salt

For the crunch
1 tablespoon cacao nibs 
1/2 slice soft and crumbly gingerbread (‘peperkoek’ in Belgium and Holland)
15 black peppercorns

For the garnish
a few baby sage leaves
a few sprigs chives 
a few sprigs chervil

Additional kitchen equipment

mortar
strainer
blender
plastic squeeze bottle 

STEP ONE

Start off with the port-chocolate sauce. Trim the shallots and cut them in semicircles. Peel and crush the garlic and remove the green core. Heat some butter in a saucepan. Briefly fry both shal-lots and garlic in the butter. Add star anise, clove, thyme and bay leaves. Crush the peppercorns, coriander seeds and juniper berries in a mortar. Add the crushed spices to the saucepan. Leave every-thing to fry and slowly stir in the port. Set alight carefully to flambé, take the saucepan off the heat and allow the flames to extinguish slowly. Once the port has reduced, add the chicken stock con-centrate. Leave the sauce to reduce on a moderate heat. Strain the sauce and finish it by stirring in the chocolate pieces. Season to taste with some salt. 

STEP TWO

Season the fillet of venison and sear it in a frying pan with the clarified butter. Put it in the oven and leave to cook for +/- 8 minutes at 180C. When the fillet is done, leave to rest for at least 15 minutes before carving. Use this time to prepare the other ingredients.

STEP THREE

Peel the onions and roughly chop them. Peel and crush the half clove of garlic. Melt the butter in a saucepan and add both the onions and the crushed garlic. Put in the rosemary and leave to fry until the onion pieces are translucent. Sprinkle the sugar over the onions and leave to caramelise slightly. Deglaze with the white wine and leave the wine to fully evaporate. Add the white chocolate and the chicken stock and leave everything to stew. Once the onions are done, strain the mixture. This prevents the cream of onion from being too runny. Mix the onions and rub them through a sieve so you get a nice creamy purée. Transfer the cream of onion into a plastic squeeze bottle and keep it warm. 

STEP FOUR

Now for the crunch. Crush the black peppercorns in the mortar and mix the cacao nibs in the blender. Tear the slice of ‘peperkoek’ into small pieces and mix those in the blender as well. Combine the crushed peppercorns and the mixed ‘peperkoek’ and cacao nibs.

STEP FIVE

Trim the yellow, purple and baby sand carrots. Cut them into thick slices and braise them in a saucepan in some water and butter, with the lid on. Then briefly fry the carrots in some butter in a pan on a high heat and season with salt and pepper. Pan-fry the chanterelle mushrooms in some butter on a high heat as well. Leave them to strain in a strainer for a couple of minutes and sauté them again just before serving. Season with salt and pepper.

STEP SIX

Briefly reheat the meat and cut into portions. Place the pieces of meat on each of the plates and add the braised carrots and the chanterelle mushrooms. Drizzle some of the onion cream in each plate and spoon the port-chocolate sauce on the dish. Dress the plate with some baby sage leaves, some chives and a few sprigs of chervil.