Fried venison fillet from the Veluwe

(For 4 servings)

Roe back:

• 4 venison fillets of 160 g
• 40 g butter
• 2 tbsp olive oil
• game herbs
• pepper

Sweetbread (veal):

• 200 g sweetbreads
• flower
• pepper
• salt
• poultry stock
• butter

Goose liver mabré | smoked duck breast | cranberries:

• 400 g goose liver
• 1 smoked duck breast
• pepper
• salt
• 1 dl white port
• 400 g cranberries
• 1 lemon
• 1 orange
• 1 cinnamon stick
• 400 g of sugar

Truffle potato (brunoise):

• 700 g truffle potato
• pepper
• salt
• olive oil

Celeriac cream:

• 750 g celeriac
• 0.5 l poultry stock
• 2 dl cooking cream
• 150 g unsalted butter
• pepper
• salt

Honey Thyme Sauce:

• 1 tbsp honey
• 1 tbsp unsalted butter
• 2 dl red wine
• 3 dl veal stock
• 30 g cold butter cubes
• fresh thyme
• pepper
• salt
   
• Scarlet Cress

Venison fillet:

Set the oven to 165°C combi. Season the venison fillets with salt, pepper and game herbs. Fry the venison nicely in the pan in butter and olive oil. Let the meat rest for 10 to 15 minutes after cooking. Place the fillets in the preheated oven and make sure that the core is around 55°C.

Sweetbreads:

Bring a large pan of poultry stock to the boil. Cook the sweetbreads for 5 minutes and let it cool down in the stock. When the sweetbread has cooled, defrost and then portion into nice thin slices. Season the sweetbreads with salt and pepper. Bake flowers crispy in the butter.

Goose liver mabré | smoked duck breast | cranberry compote:

Clean the goose liver, get the nerves out. Cut the liver into pieces and sprinkle with salt, pepper and white port. Let it marinate for an hour. Place the liver on a baking tray and bake it in an oven at 170°C for 5 to 7 minutes. Then cool down.

Boil the cranberries together with a layer of water, sugar, lemon juice, orange juice and cinnamon stick. Let this boil for 10 minutes, remove from the heat and remove the cinnamon stick. Let it cool down and shrink.

Fill a tureen with thin slices of smoked duck breast, then the foie gras, salt and pepper. Then a layer of smoked duck breast and then the cranberry compote. Then again a layer of smoked duck breast, goose liver, etc. Once the terrine is filled, put away under pressure.

Truffle potato:

Peel the truffle potato and cut the potato into small brunoise. Season with salt, pepper and olive oil. Incinerate in the pan to until done.

Celeriac cream:

Bring the poultry stock to the boil. Clean the celeriac, cut into pieces. Cook the celeriac in the stock until tender. If you can poke it with a fork, it is done and can be poured off. Bring the cream to the boil with the butter and puree the celeriac in the food processor. Season with the cream, butter, salt and pepper.

Honey Thyme Sauce:

Fry the thyme together with a bouquet in the pan with the butter. Deglaze with the red wine and veal stock. Let it reduce to 1/3. Remove the sauce from the heat and pour it through a sieve. Heat the sauce again, add the honey. Season the sauce with salt and pepper. Finally add the cold pieces of butter and let it bind. Do not boil again.

Drinks Suggestion: ISRAEL, Sangiovese Gamla, Golan Height Winery, Israel (Aroma of ripe berries, dried flowers, orange, spices and wood nuances. Full flavor with a beautiful, complex character.)

Recipe: Remco Doornekamp