Nic Vanderbeeken - Venison Wellington Rendang Recipes
Check our this Rendang twist on the classics beef wellington. Get the recipes here.
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Cooking tools:
- Pastry brush
- Carving knife
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Baking sheet
- Oven
- Stove
Ingredients
- 200ml pickled ginger
- 400g clean venison loin
- 120g foie gras
- 1/2 bombay onion
- 400g king oyster mushroom
- 200ml rendang sauce
- 500g Rendang Paste
- 1l Coconut milk
- 200g Koya(250g coconut grated +50g palmsugar in oven till goldbrown)
- Venison trimmings
- 1l Demi glace
- 1.5l Chicken stock
- Salt
- Palm sugar
- 2pcs lemongrass
- 2pcs kaffir lime leaves
- 60g coriander seeds
- 20g white pepper
- 25 black pepper
- 2pc nutmeg
- 100g galangal
- 80g ginger
- 500g garlic
- 800g shallot
- 1250g red chili
- 5pc cardamom
- 8pcs cloves
- 4 staranise(put 3 in teabag)
- 2pc cinnamon
- 2 lemongrass
- 1 sheet Puff pastry
- Filo pastry
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