Tag: Other

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Fillet Of Venison with wild mushroom sauce

Venison Filet And Wild Mushrooms

Venison Filet And Wild Mushrooms

Prep Time : Overnight

Cook Time: 40 to 60 Minutes

Venison Filet And Wild Mushrooms

Ingredients :

For the venison

  • 500g/1lb 2oz Venison fillet, trimmed and cut into 2.5 cm/1 in thick medallions
  • 5 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 Carrot  finely chopped
  • 1 Onion  finely chopped
  • salt and freshly ground black pepper

For the sauce

  • 100g/3½oz unsalted butter
  • 2 small onions,  very finely sliced
  • 40 g/1½oz dried Morel Mushrooms,  soaked in warm water for 2 hours, drained (reserve the water)
  • 150g/5oz fresh porcini mushrooms,  thickly sliced
  • 2 tbsp Balsamic Vinegar
  • 4 tbsp Dry Sherry
  • 6 tbsp Double Cream
  • salt and freshly ground black pepper

To serve

1 summer truffle, optional

Directions :

  • For the venison, the day before cooking, place the venison in a dish and cover with three tablespoons of the olive oil, and all of the balsamic vinegar, carrot and onion. Season well with salt and freshly ground black pepper and place into the fridge to marinate overnight.
  • For the sauce, heat a  frying pan until hot. Add the butter and onions and fry the onion for 2-3 minutes, until softened.
  • Add the Morel Mushrooms  and cook for 10 minutes.
  • Add the Porcini Mushrooms  and fry for a further 3-5 minutes.
  • Add the balsamic vinegar, sherry and cream and simmer for 10 minutes. Season, to taste, with salt and freshly ground black pepper. (The sauce may become quite thick, so add a little of the morel mushrooms  soaking water to the pan.)
  • To cook , remove the venison from the marinade, pat dry with kitchen paper, then season well with salt and freshly ground black pepper.
  • Heat a separate frying pan until hot. Add the remaining two tablespoons of olive oil and the venison steaks.
  • Fry the venison on each side for 3-4 minutes, until golden-brown on the outside, but still pink on the inside, or until cooked to your liking.
  • To serve, spoon the mushroom sauce onto warmed plates, then top with the venison steaks. Shave a little summer truffle over the top, if using.

 

 

 

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Peking Duck

Ingredients:

  • 1 (4 pound) whole duck
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground  pepper
  • 1/8 teaspoon ground cloves
  • 3 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 orange, sliced in rounds
  • 1 tablespoon chopped fresh parsley, for garnish
  • 5 green onions
  • 1/2 cup plum jam
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons distilled white vinegar
  • 1/4 cup finely chopped chutney

Method:

  1. Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight.
  2. Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion.
  3. Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork.
  4. Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char.
  5. Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.

 

 


		

		
		

		






			

		
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Roasted Turkey
		

				

		
Ingredients:


    

  • 1 (18 pound) whole turkey
    • 

  • 2 cups kosher salt
    • 

  • 1/2 cup butter, melted
    • 

  • 2 large onions, peeled and chopped
    • 

  • 4 carrots, peeled and chopped
    • 

  • 4 stalks celery, chopped
    • 

  • 2 sprigs fresh thyme
    • 

  • 1 bay leaf
    • 

  • 1 cup dry white wine
    • 



Method:


 


    

  1. Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
    2. 

  2. Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
    3. 

  3. Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
    4. 

  4. Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.
    5.