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

• 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.
• Carve deer and make a plate. Garnish with Tahoon Cress®.

Wine: Jean-Luc Colombo, Cairanne 2010

Source: JRE Jamsessie 17 september 2012 - VIDEO