Silver-side New Zealand venison covered with black olive crust, garlic

Ingredients

  • Deer silverside
  • Black olive
  • Bread without a crust
  • Butter
  • Thyme
  • Rosemary
  • Nespresso Crealto
  • Egg yolk
  • Clarified butter
  • Pure chocolate
  • chicory
  • Brown sugar
  • Balsamic vinegar
  • Tahoon Cress®

Turn on the defrosting and let it rest in the oven at 90 degrees for 25 minutes.

Turn black olive, bread without crust, thyme, rosemary and butter in a food processor until mixture. Coat deer with the mixture.

Cutting chicory.

Boil coffee to 1/3, cool. Beat the coffee mixture with the egg yolk in a pan and cook, beat in the clarified butter and add the last bit of chocolate.

Before serving
Deer in oven 180 degrees for 6 minutes. Set chicory in oil, add caster sugar and deglaze with a little balsamic vinegar.
Carving deer and making a plate. Garnish with Tahoon Cress®.

Wine: Jean-Luc Colombo, Cairanne 2010

Source: JRE Jamsessie 17 september 2012 - VIDEO

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