Ingredients for the wine sauce
- Venison trimmings
- 500 ml cream
- 200 ml high-quality wine (sweet)
- 30 g chopped shallots
- 20 Chasselas grapes, sliced in half
- Dash of lemon juice
- 3 sprigs of thyme
To prepare the wine sauce
Season the venison trimmings with the game spice blend, place in a frying pan with a little groundnut oil and brown. Lower the heat and add the chopped shallots. Deglaze with the wine and reduce by half. Add the Chasselas grapes and the thyme. Add the cream and simmer for about ten minutes. Strain through a sieve. Adjust the seasoning with salt, pepper, a splash of wine and a dash of lemon juice.
Ingredients for the garnish
- 16 silverskin onions
- 16 Chasselas grapes
- 1 salsify
To prepare the garnish
Cook the silverskin onions in boiling salted water for 5 minutes, then plunge into ice-cold water. Slice in half and lightly brown, cut side down, with a dash of groundnut oil. Add a knob of butter to stop the browning. Quarter the white grapes. Peel the salsify and slice in half. Cook for 10 minutes in boiling salted water, with a pinch of ascorbic acid. Plunge into ice-cold water. Slice in half lengthways, then diagonally into smaller pieces.
Ingredients for the sautéed venison
- 650 g prepared venison fillet
To prepare the sautéed venison
Cut the meat into 16 evenly-sized cubes, season with the game spice blend. In a frying pan, heat a dash of groundnut oil, then evenly brown the meat on all sides, turning frequently (for around 2 minutes in total). Drain the pieces of meat in a strainer, set aside for a few minutes.
Ingredients for the plating up
- Seasonal microgreens
- Flat-leaf parsley chips
- Potato waffles
To prepare the plating up
Briefly heat the meat in a little of the sauce. Neatly arrange the cubes of venison in deep dishes. Add the Chasselas grapes, silverskin onions and sliced salsify. Emulsify the wine sauce, then delicately pour the foam from the emulsified sauce between each piece of meat.
Seasonings
- Salt, pepper
- Spice blend for game
- Groundnut oil
- Knob of butter
To serve: Finish with a few seasonal microgreens, parsley chips and a potato waffle. Serve the rest of the sauce on the side.