Eifeler deer in tramezzini cloak with truffle gravy and Motti Cress

• tramezzini
• Motti Cress
• Brussels sprouts
• venison fillet
• truffle gravy

For the farce:

• 500 g cubes of chicken breast
• 100 g mushroom stock
• 100 g of cream
• 50 g portobello mushrooms puree
• 6 g of salt
• pepper
• 3 g finely chopped thyme
• 5 g of trumpet de la mort powder

For the fermented red cabbage:

• Red cabbage
• salt
• maple syrup
• pepper

For the brown bundle mushroom:

• 560 g brown bundle mushroom
• mineral water
• 20 g of salt
• 15 g apple cider vinegar
• 35 g of soy sauce kalamansi flavored
• 1 g of fennel seeds
• 3 sprigs of tarragon
• 20 g of ferment

For the shimeji mushroom:

• 560 g shimeji mushroom
• mineral water
• 20 g of salt
• 15 g apple cider vinegar
• 50 g of maple syrup
• 5 g of fennel seeds
• 1.5 g peppercorns
• 6 juniper berries
• 4 bay leaves
• 5 sprigs of thyme
• 20 g of ferment

For the fried nameko mushrooms:

• nameko mushrooms
• sherry
• butter
• pepper
• salt

For the cold-stirred cranberries:

• 350 g of sugar
• 1 kg of cranberries
• wafer-thin ginger slices
• orange zest

For onion crumble:

• chopped onions
• brown butter
• chopped parsley
• chopped tarragon
• Motti Cress
• salt
• pepper
• mace

Vacuum the venison back fillet, steam at 100°C for 5 minutes, let it rest and cook at 70°C for 30 minutes with 70% steam.

Mix all the ingredients for the farce, freeze in paco or frix cups and turbine twice. Coat the roe with the farce, roll in the thinly rolled tramezzine bread and fry.

Give cuisson in the oven. Centrifuge the red cabbage and reserve the solid. Add 2% salt, vacuum and allow to ferment at room temperature.

Increase the weight of the nameko mushrooms with water to 1 kg, mix all ingredients, vacuum, infuse at room temperature for 24 hours and then reserve cool.

Repeat the same with the shimeji mushrooms. Fry the mushrooms in butter, finish and glaze with some sherry.

Mix all the ingredients for the cranberries, reserve cool and stir regularly. Fry the onions all around brown and mix coarsely with some nut butter.

Add chopped herbs 3:1 and season. Dress all components on the plate and garnish with Motti Cress.

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Restaurant La societé

Kyffhäuserstraße 53, 50674 Köln, Duitsland
Tel. 0049 221 232 464
www.restaurant-lasociete.de

Recipe: Grischa Herbig
Source: Culinaire Saisonnier 92 - Spring 2019