Gastronomixs

Venison with cranberry compote, beetroot, Jerusalem artichoke, and red port sauce

Venison with cranberry compote, beetroot, Jerusalem artichoke, and red port sauce Enlarge

This composition is characterised by its full, rich flavours. Venison is bursting with flavour and has a lot of depth. This flavour is enhanced by accompanying the meat with pure vegetable preparations and a soft red port sauce. The garnishes are left as natural as possible without too many additional flavours. The Jerusalem artichoke is lightly smoked to add warmth to the dish and the skins are deep-fried for a satisfying crunch. Baking the beetroot in salt intensifies the flavour so that it holds its own next to the sour cranberry compote. This dish has it all! 

Ingredients

1

 

fillet of venison

 As needed:

 

oil

 

 

salt and pepper

1

kg

cranberries

1

 

orange

1

 

lemon

1

 

lime

300

g

brown caster sugar

350

ml

red port wine

10

 

cloves

2

 

cinnamon sticks

4

 

red beetroots

 

 

coarse sea salt

10

 

Jerusalem artichokes

500

g

hay

40

g

coarse salt

10

g

winter butter

 As needed:

 

Jerusalem artichokes

 

 

salt

1

kg

celeriac

4

 

eggs

400

ml

cream

2

cloves

garlic

180

g

shallots

200

g

mushrooms

150

g

butter

100

g

cranberries or blackcurrants

4

sprigs

thyme

2

cloves

garlic

750

g

red port wine

1

 

orange, peel without the white part

1

litre

veal stock

 

 

salt and pepper

Preparation method: pan-fried fillet of venison
  • Remove the fillet of venison from the refrigerator at least 20 minutes before frying to bring it up to room temperature. This is important, as it allows the meat to cook evenly.
  • Preheat the oven to 120°C.
  • Heat a frying pan until it is nice and hot and then heat a little oil in it.
  • Season the fillet generously with salt and pepper and sear the meat in the oil until the meat has a nice caramelised crust.
  • Save the fillet for later use.
Preparation method: cranberry compote with port and spices
  • Rinse the citrus fruits under cold running water.
  • Grate the citrus peels with a microplane grater.
  • Squeeze the juice from the citrus fruits and pour into a pot together with the zest and the rest of the ingredients.
  • Bring all the ingredients to the boil and gently simmer for about fifteen minutes.
  • Remove the cloves and the cinnamon sticks.
Preparation method: beetroot roasted in sea salt
  • Wash the beetroots but do not peel them. Place them in a pan on top of a layer of coarse sea salt and completely cover with sea salt.
  • Cook in an oven at 150°C for approx. 90 minutes. Remove the beetroots from the salt, peel them and continue preparing them as you would cooked beetroot.
  • Their flavour will be much more concentrated.  
Preparation method: Jerusalem artichoke smoked and cooked in hay
  • Place the coarse salt in an oven dish and cover with some of the hay. Place the Jerusalem artichokes on top and cover with the rest of the hay.
  • Cover the dish with aluminium foil and cook in an oven preheated to 200°C.
  • Cooking time depends on the size of the Jerusalem artichokes but will be about one and a half to two hours.
  • Once they are evenly cooked, remove the Jerusalem artichokes from the dish and light the smoker.
  • Place some hay on the wood chips and set alight. Once it is smoking properly place the Jerusalem artichokes on top and allow to smoke for about thirty minutes.
  • Portion the Jerusalem artichokes to the desired size and braise in the winter butter for extra flavour.
Preparation method: baked Jerusalem artichoke skins
  • Wash the Jerusalem artichokes and cook them with the peel on in water with a little salt.
  • Cut the Jerusalem artichokes in half and scrape the flesh out with a spoon. Use the flesh of the Jerusalem artichokes for a smooth purée or even for a sorbet.
  • Dry the skins at 65°C for 10 hours.
  • Then deep fry them in oil at 160°C until golden and crispy.
  • Season to taste with salt. 
Preparation method: celeriac gratin
  • Peel the celeriac and cut into very thin slices on the food cutter.
  • Mix the remaining ingredients with a hand-held blender and season it well with salt and pepper.
  • Place the celeriac slices in the mixture for 15 minutes to allow them to absorb some of the liquid.
  • Grease a suitable oven dish with a thin coating of oil and place the celeriac slices in it, spreading them out evenly.
  • Press down well, making sure they are just below the cream.
  • Cover with baking paper, weigh it down lightly and bake in an oven at 180°C for 25 minutes.
  • Remove the baking paper and weight and bake at 180°C for another 10 minutes.
  • Weight it down lightly and set aside for 4 hours so that you can cut it into neat strips later.
Preparation method: red port sauce
  • Finely chop the shallot and thinly slice the mushrooms.
  • Heat the butter in a large pan until it is bubbling.
  • Add the shallots, mushrooms, cranberries or blackcurrants, thyme, and garlic. Gently fry.
  • Deglaze with the red port. Add the orange peel. Reduced to a third.
  • Add the veal stock. Reduce to the right consistency.
  • Pass through a fine conical sieve.
  • Season to taste with salt and pepper.
  • Mount with the remaining butter. 
Finishing and presentation
  • Spoon red port sauce at the bottom of the plate and place the venison fillet on top.
  • Cut the celeriac gratin into strips and arrange them next to the fillet.
  • Arrange the Jerusalem artichoke and cranberry compote on the plate. 
  • Finish with the Jerusalem artichoke skins.   

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