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 METHOD

  1. Salt the filets of venison, roast in a pan on both sides for a minute, put in the oven for 6 minutes, 120°, then put in the holdomat by 55° for 30 min.
  2. For the sauce, put all ingredients together and cook it for 5 minutes, pour it through a chinois.
  3. Cut 1 Turnip cabbage in fine cubes, the other one in fine slices. The sliced...

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 METHOD

  1. Salt the filets of venison, roast in a pan on both sides for a minute, put in the oven for 6 minutes, 120°, then put in the holdomat by 55° for 30 min.
  2. For the sauce, put all ingredients together and cook it for 5 minutes, pour it through a chinois.
  3. Cut 1 Turnip cabbage in fine cubes, the other one in fine slices. The sliced one, season with a vinegar reduction and salt.
  4. The Porcini cut into fine cubes, roast them together with the cubes of turnip cabbage. Put in the porcini cream, lemon zest, parsley into the cubes, season them with olive oil and salt.
  5.  Fill the mixture through the sliced turnip cabbage, it has to stay for 4 hours in the fridge. Cut it into pieces.
  6.  At the end, fulfill with some powder of parsley…….
 

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Ingredients 4 persons
  • DEER
  • 2 Filets of venison
  • Salt
  • SZECHUANJUS
  • 300ml venisojus
  • 15pcs. szechuan pepper
  • Thyme
  • TURNIP CABBAGE-PORCINOTARTE
  • 2 turnip cabbage
  • 500g Porcino
  • 100g Porcino cream
  • Lemonzest
  • Salt
  • Olivoil
  • parsley.
Recipes. The Cook & Chef Institute