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Cerf de Boileau Venison Trio Salad
2013-08-06
https://www.metro.ca/userfiles/image/recipes/cerf-boileau-salade-6314.jpg
PT1H15M
PT35M
PT2H10M
<p>Green sauce: In the Thermomix or food processor, pulse spinach, arugula, romaine, cumin, 7 Tbsp. (100 mL) olive oil, 8 tsp. (40 mL) cider vinegar and lime juice. Set aside.Berry dressing: In a bowl, combine berries with remaining cider vinegar, port, salt and pepper. Set aside.Venison tartare: Knife-chop 7 oz. (200 g) venison loin and combine with Meaux mustard and half of the shallots and cranberries. Season and refrigerate.Marinated loin of venison: In a vacuum-sealed Ziploc-type bag, marinate remaining loin with pearl onions, 7 Tbsp. (100 mL) olive oil, rosemary, garlic and sunflower seeds.In a skillet over medium heat, brown the loin in a little bit of olive oil, 2 - 3 minutes or so per side.Venison liver: Cut the liver up into 11/4-in. (3-cm) cubes and season.In a skillet, heat unsalted butter over medium heat and brown cubes. Add morels and sauté 2 minutes. Turn heat down to low and cook in a little olive oil for 15 minutes.Vegetables: In a pot of boiling water, cook baby carrots and parsnips. Drain. Season.Presentation: Using a pastry brush, draw a line of green sauce in a big plate. On the plate, place some venison tartare, a cube of venison liver and 3 slices of venison loin.Sprinkle with morels. Place a baby carrot, parsnip and some turnip brunoise.Garnish with halved cherry tomatoes and drizzle with berry dressing.<strong>Hugo Giroux</strong></p>
4
Émission Les Chefs
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Green sauce
15-20 leaves of baby spinach
15-20 leaves of mini arugula
1 heart of romaine lettuce
1 cumin powder
3/4 cup (190 mL) extra virgin olive oil
1/2 cup (125 mL) cider vinegar
1 lime juiced
berry dressing:
8 raspberries
8 blackberries
8 blueberries
1/2 cup (125 mL) port wine
salt and black pepper to taste
venison tartare:
14 oz (400 g) venison loin
4 tsp. (20 mL) meaux mustard (whole-grain mustard)
2 shallots
2 Tbsp. (30 mL) dried cranberries chopped
Marinade
8 pearl onions sliced very thin
4 tsp. (20 mL) chopped rosemary
1 garlic clove sliced very thin
2 Tbsp. (30 mL) crushed sunflower seeds
7 oz (200 g) venison liver
venison liver
4 oz (120 g) butter
8 morels, fresh or rehydrated
Accompaniments
4 peeled baby carrots
4 parsnip
1 white turnip, cut into brunoise
4 cherry tomatoes
Cerf de Boileau Venison Trio Salad
4
servings
1:15
Preparation
0:35
COOKING
2:10
TOTAL TIME
Ingredients
-
Green sauce
-
15-20
leaves of baby spinach
-
15-20
leaves of mini arugula
-
1
heart of romaine lettuce
-
1
cumin powder
-
3/4 cup
(190 mL)extra virgin olive oil
-
1/2 cup
(125 mL)cider vinegar
-
1
lime juiced
-
berry dressing:
-
8
raspberries
-
8
blackberries
-
8
blueberries
-
1/2 cup
(125 mL)port wine
-
salt and black pepper to taste
-
venison tartare:
-
14 oz
(400 g)venison loin
-
4 tsp.
(20 mL)meaux mustard (whole-grain mustard)
-
2
shallots
-
2 Tbsp.
(30 mL)dried cranberries chopped
-
Marinade
-
8
pearl onions sliced very thin
-
4 tsp.
(20 mL)chopped rosemary
-
1
garlic clove sliced very thin
-
2 Tbsp.
(30 mL)crushed sunflower seeds
-
7 oz
(200 g)venison liver
-
venison liver
-
4 oz
(120 g)butter
-
8
morels, fresh or rehydrated
-
Accompaniments
-
4
peeled baby carrots
-
4
parsnip
-
1
white turnip, cut into brunoise
-
4
cherry tomatoes
Preparation
<p>Green sauce: In the Thermomix or food processor, pulse spinach, arugula, romaine, cumin, 7 Tbsp. (100 mL) olive oil, 8 tsp. (40 mL) cider vinegar and lime juice. Set aside.
Berry dressing: In a bowl, combine berries with remaining cider vinegar, port, salt and pepper. Set aside.
Venison tartare: Knife-chop 7 oz. (200 g) venison loin and combine with Meaux mustard and half of the shallots and cranberries. Season and refrigerate.
Marinated loin of venison: In a vacuum-sealed Ziploc-type bag, marinate remaining loin with pearl onions, 7 Tbsp. (100 mL) olive oil, rosemary, garlic and sunflower seeds.
In a skillet over medium heat, brown the loin in a little bit of olive oil, 2 - 3 minutes or so per side.
Venison liver: Cut the liver up into 11/4-in. (3-cm) cubes and season.
In a skillet, heat unsalted butter over medium heat and brown cubes. Add morels and sauté 2 minutes. Turn heat down to low and cook in a little olive oil for 15 minutes.
Vegetables: In a pot of boiling water, cook baby carrots and parsnips. Drain. Season.
Presentation: Using a pastry brush, draw a line of green sauce in a big plate. On the plate, place some venison tartare, a cube of venison liver and 3 slices of venison loin.
Sprinkle with morels. Place a baby carrot, parsnip and some turnip brunoise.
Garnish with halved cherry tomatoes and drizzle with berry dressing.
<strong>Hugo Giroux</strong></p>
Source :
Émission Les Chefs
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