Venison with Parsnip Foam and Truffles
Looking for a new sophisticated main dish? Here is how to prepare a delicious venison with parsnip foam and truffles, perfect for a classy dinner at home.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.finedininglovers.com.
Cooking tools:
- Immersion blender
- Fine-mesh sieve
- Roasting pan
- Stockpot
- Kitchen scale
- Oven
- Stove
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Colander
- Measuring spoon
- Wooden spoon
Ingredients
- Venison: 1 kg. bones. chopped
- Vegetable oil: 2 tbsp
- Carrots: 2. diced
- Celeriac: 200 g. diced
- Onion: 2. diced
- Tomatoes: 1 tbsp. puree
- Red wine: 250 ml
- Game stock: 500 ml
- Bay: 1 leaf
- Juniper berries: 1 tsp
- Cloves: 2
- Rosemary: 1 sprig
- Parsnips: 250 g. peeled and chopped
- Shallots: 1. diced
- Butter: 3 tbsp
- Vegetable stock: 200 ml
- Cream: 100 ml. at least 30% fat
- Lemon juice
- Venison: 750 g. fillet
- Olive oil: 1 tbsp
- Brussels sprouts: 400 g. leaves ripped off
- Butter: 1 tbsp
- Nutmeg
- Truffle: 1. sliced
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