Wellington of venison with onion, game jus with beet, bay oil, salsa of pecan and black garlic, Salt-conscious three-course Christmas menu

Ingredients venison wellington

• 1 kg deer tenderloin
• 750 grams chestnut mushrooms
• thyme
• 10 leeks, blanched
• 375 grams spinach
• 250 grams of puff pastry
• 2,5 egg

Ingredients steamed onions

• 500 grams baby onions, mixed
• 10 black peppercorns
• 1 piece of bay leaf
• 40 ml olive oil

Ingredients game gravy with beet

• 3 grams of mustard seeds
• 1,25 juniper berries
• 0,6 star anise
• 1,25 cloves
• 6,25 black peppercorns, crushed
• 62,5 grams onion, chopped
• 1,25 cloves of garlic, finely chopped
• 19 g olive oil
• 62.5 ml. port
• 125 ml. beet juice
• 125 grams veal demi glace
• 500 g game broth, home-made without added salt
• pepper as required

Ingredients bay leaf oil

• 10 grams of bay leaf
• 17 grams parsley, blanched
• 100 grams of sunflower oil

Ingredients salsa of shallot, pecans and black garlic

• 120 grams shallot, cut into fine brunoise
• 40 grams white wine vinegar, Tromp & Rueb
• 40 grams of sugar
• 80 grams of white wine
• 24 grams of black garlic
• 60 grams of pecans
• 56 grams of extra virgin olive oil

Other Ingredients

• Vene Cress
• Affilla Cress

Method deer wellington

• Clean the venison tenderloin and roll up tightly in cling film, refrigerate overnight.
• Fry the tenderloin briefly until golden brown all around.
• Finely crush the chestnut mushrooms in a food processor.
• Brown the mushroom mixture in the pan and season with thyme and pepper.
• When all the moisture has evaporated from the mushrooms remove from the pan and allow to cool.
• Steam the leeks for 8 minutes at 100°C and cool back on ice water.
• Separate all the layers.
• Place the layers of leeks on a piece of plastic wrap.
• Spread the mushroom mixture evenly over the leeks.
• Place the beef tenderloin on top of the mushroom mixture and roll up tightly.
• Roll out the puff pastry and wrap the rolled-in beef tenderloin in the puff pastry.
• Beat an egg with a little water and brush the puff pastry all around twice.
• Bake the Wellington golden brown in the oven at 200°C for about 15-20 min.
• Let it rest for 10 minutes and slice.

Method for steamed onions

• Clean the onions and cut in half lengthwise.
• Pull the onions vacuum with the pepper, bay leaf and olive oil.
• Steam the onions for 10 minutes at 100°C in the steamer.
• Cool back on ice water.
• Separate the slats and serve at room temperature.

Method of red beet gravy

• Toast the spices in a dry pan over medium-high heat until a creamy.
• Now add the onion, garlic and butter and sauté gently.
• Deglaze with the port and allow the alcohol to evaporate.
• Cook until reduced by half.
• Then add the veal demi glace, blood orange coulis and game stock and very gently reduce to half.
• Sieve the gravy and reduce further to gravy thickness.
• If necessary, thicken with a clear binder and season with pepper.

Method bay leaf oil

• Place all ingredients in a thermoblender and spin at full speed for 7 minutes.
• Pour into a container and refrigerate overnight.
• The following day, drain the oil on a fine sieve.

Method salsa of pecan & black garlic

• Put the shallot, white wine vinegar , sugar and white wine together in a saucepan over low heat and reduce gently all the way to a slightly sticky texture.
• Finely chop the black garlic cloves.
• Roast the pecans for 10 minutes in the oven at 160°C, until golden brown.
• Finely chop the pecans by hand.
• Mix the shallot with the black garlic, sunflower seeds and olive oil.

Total amount of salt: 0.7 grams per person
Link to dish

Recipe: Gastronomixs