Venison, butternut squash and chestnut, Grand veneur Sauce by Jocelyn Herland

Jocelyn Herland

Jocelyn Herland

9th March 2018

Venison, butternut squash and chestnut, Grand veneur Sauce by Jocelyn Herland

⁣Venison, butternut squash and chestnut, Grand veneur Sauce by Jocelyn Herland at Alain Ducasse le Meurice

Ingredients

  • ⁣Venison
  • 110g of Venison fillet by portion
  • 20g of lardo di colonnata into strips, breaded in the juniper
  • Game stock (environ18L):
  • 20kg of Venison triming
  • 15l of red wine
  • 15 onions
  • 10 tomatoes
  • 100g of tomato paste
  • 10 carrots
  • 5 leeks
  • 8 celery
  • 15 Paris mushrooms
  • 10 veal stock
  • 10l Chicken stock
  • 50cl of olive oil
  • ⁣Sauce Grand veneur (with Quince jelly finish):
  • 100g shallots
  • 1 c teaspoon pepper mignonette
  • 5 Juniper Bay
  • 500g of carcass of a deer's back
  • 10cl of old wine vinegar
  • 75cl red wine
  • 2cl Grapeseed Oil
  • 80g butter
  • 1L game stock
  • ⁣Coriander condiment:
  • 1 bunch of fresh coriander
  • 6g of shallots cooked in red wine vinegar
  • 3 anchovy fillets
  • PM Virgin olive oil
  • PM salt and pepper
  • PM sherry vinegar
  • ⁣Spring rolls of butternut (for 1):
  • 5g of butternut squash in 4cm large ribbon
  • 5g of Quince
  • 2g red onions
  • 2 coriander leaves
  • 5g of egg white
  • 5g of breadcrumb panco
  • Smoked ghee
  • Salt
  • Pepper
  • Juniper powder
  • ⁣Squash dressing:
  • 250g squash juice
  • 50g of Virgin olive oil
  • 10 g of cider vinegar
  • 5g of sherry vinegar
  • 5g of honey vinegar
  • Salt
  • Pepper
  • Grated black cardamom
  • ⁣Butternut condiment:
  • 300g of pulp of butternut
  • Squash juice 10cl
  • 5cl lemon juice
  • 3cl of honey syrup
  • PM salt
  • ⁣Candied chestnut:
  • 500g of chestnuts frozen Boiron
  • 50g of butter
  • 10cl of olive oil
  • 40cl of juice squash
  • 60g of calf's foot jelly
  • 10cl of Apple Cider vinegar
  • 15cl virgin olive oil
  • PM salt

Method

⁣Preparations:
Marinated the triming for 48 h.
Color the carcasses in the oven at 200°c in parallel sweat the aromatic garnish and add tomato paste.
In a rondeau put the carcasses roasted and juices, the veal stock and chicken stock and Cook (48 h then switch and rid of.)
⁣Color the carcasses with oil, add butter, roast until perfect coloration, then put the aromatic garnish.
Deglaze with the vinegar and the red wine, reduce and add the game stock.
Bake at 150°c for 1 h. Strain
⁣Finish for a person:
100g of sauce to heat in a pan add a teaspoon of red wine mirror, 15g dark chocolate 70%, a dice of butter and a bit of Quince jelly.
⁣Remove leaves, wash and dry the fresh coriander.
Mix with anchovies, shallots in vinegar and olive oil. Season with salt, pepper and sherry vinegar. Keep cool.
⁣Place the butternut squash.
Peel the Quince, empty it and cut into thin slices with the mandolin.
Peel the onion and cut thin slices with the mandolin.
Wash and stem the fresh coriander
Have the Quince, the onions and the leaves of cilantro on the unrolled butternut. Season with salt, pepper and Juniper powder and clarified butter smoked.
Roll and secure with a toothpick. prepare Breading with egg whites and bread crumbs
FRY at 180 ° c, get a nice golden color.
Tube of butternuts:
Peel the squash and with a tube making 5 slightly cut bevels cm tubes.
Cook roast in butter with garlic, salt and pepper
Powder pumpkin:
Dry the inside of the squash in oven, mixer with the thermomix
⁣Reduce 220g of pumpkin juice, cool it. Mount the dressing in a bowl on ice with olive oil, season with salt, pepper, cardamom and 3 Vinegars.
Add the rest of the fresh pumpkin juice, refrigerate.
⁣In a thermomix, mix the seasoned squash juice, pulp and set aside.
⁣Pumpkin:
Peel the pumpkin, cut them in quarters, then using a carry piece, give them the shape of a moon, round the corners, in a frying pan put a slice of bacon, once fat and in the Pan, put it the Pumpkins color them and Cook all gently without wet to cover.
Candied Quince:
Peel the Quince, cut into 8 neighborhoods and turn them slightly. Cook in a skillet with butter, smoked (in confit mode), RID and book in the smoked butter.
Ordering drain and burned with a blowtorch, keep warm.
Chips of chestnuts:
Make an incision on the skin of the chestnuts and dive into the deep Fryer 15 seconds to open the skin. Peel the chestnuts, cut very thinly on the mandolin and FRY at 180 ° c and let dry in oven.
⁣In a saucepan, sauté the chestnuts in oil, add the butter, once you have a nice foaming butter add garlic fennel dry and cook 15' Deglaze with squash juice and finish cooking about 20' in the oven.