Recipe

Duo of venison

Saddle of venison with juniper and Gamay wine, and venison stew with chocolate and Espelette pepper Potato purée with Valais cured meat, beer-braised endive and beetroot balls with glazed chestnuts

Preparation

Saddle of venison and venison stew (marinade)

  1. Make a first marinade with the red wine and the juniper berries. Add the saddle of venison, place in the fridge and marinate overnight. 
  2. Make a second marinade with the red wine, the stick of cinnamon and the black peppercorns. Add the pieces of venison shoulder, place in the fridge and marinate overnight.

 

Patato purée

  1. Cut the potatoes into large pieces and steam. Pass through a fine-mesh sieve. Heat the cream and add to the potato purée. Season and add the diced Valais cured meat.

 

Beer-braised endive

  1. Preheat the oven to 180°C.
  2. Slice the heads of endive in half and remove a little of the core.
  3. Sauté the endive in a very hot pan with the sugar and butter so that its starts to caramelise.
  4. Deglaze with the amber beer.
  5. Cover with a sheet of greaseproof paper and place in the oven for about 30 minutes.

 

Beetroot balls

  1. Using a melon baller, make beetroot balls (allow about 40 g per person).
  2. Place the beetroot balls in a saucepan with the chestnuts, butter, sugar and vegetable stock, cover and simmer for about 20 minutes.
  3. Remove the lid and reduce the liquid until it becomes syrupy.

 

Saddle of venison

  1. Put a little fat in a frying pan and sear the saddle of venison on all sides, set aside and keep warm.
  2. Deglaze the juices with the rest of the marinade and add the demi-glace. Set aside.

 

Venison stew

  1. Preheat the oven to 180°C.
  2. Brown the diced shoulder of venison in a hot pan.
  3. Deglaze with the rest of the marinade. Add the red wine and the game stock.
  4. Cover and cook in the oven for about 1 hour.
  5. Remove the meat, and thicken the juices with the brown roux.
  6. Finally add the dark chocolate, set aside and keep warm.

 

Finish

  1. Serve on large, preheated plates.

 

Recipe: Stéphane Jan, Grand Prix Joseph Favre

Preparation

Saddle of venison and venison stew (marinade)

  1. Make a first marinade with the red wine and the juniper berries. Add the saddle of venison, place in the fridge and marinate overnight. 
  2. Make a second marinade with the red wine, the stick of cinnamon and the black peppercorns. Add the pieces of venison shoulder, place in the fridge and marinate overnight.

 

Patato purée

  1. Cut the potatoes into large pieces and steam. Pass through a fine-mesh sieve. Heat the cream and add to the potato purée. Season and add the diced Valais cured meat.

 

Beer-braised endive

  1. Preheat the oven to 180°C.
  2. Slice the heads of endive in half and remove a little of the core.
  3. Sauté the endive in a very hot pan with the sugar and butter so that its starts to caramelise.
  4. Deglaze with the amber beer.
  5. Cover with a sheet of greaseproof paper and place in the oven for about 30 minutes.

 

Beetroot balls

  1. Using a melon baller, make beetroot balls (allow about 40 g per person).
  2. Place the beetroot balls in a saucepan with the chestnuts, butter, sugar and vegetable stock, cover and simmer for about 20 minutes.
  3. Remove the lid and reduce the liquid until it becomes syrupy.

 

Saddle of venison

  1. Put a little fat in a frying pan and sear the saddle of venison on all sides, set aside and keep warm.
  2. Deglaze the juices with the rest of the marinade and add the demi-glace. Set aside.

 

Venison stew

  1. Preheat the oven to 180°C.
  2. Brown the diced shoulder of venison in a hot pan.
  3. Deglaze with the rest of the marinade. Add the red wine and the game stock.
  4. Cover and cook in the oven for about 1 hour.
  5. Remove the meat, and thicken the juices with the brown roux.
  6. Finally add the dark chocolate, set aside and keep warm.

 

Finish

  1. Serve on large, preheated plates.

 

Recipe: Stéphane Jan, Grand Prix Joseph Favre