Roasted venison with sauce grand veneur, chestnut puree and forest mushroom | Christmas special

Name: Roasted venison with sauce grand veneur, chestnut puree and forest mushroom | Christmas special
Total time: 180 min
Ingredients: 800 g Venison; Salt and pepper to season; 2 tbsp Oil; 1 l Beef stock; 600 ml Red wine; 1 bouquet Garni; 5 Clove; 1 tsp Juniper berry; 2 tbsp Brandy; 100 ml Red wine vinegar; 1 cup Carrot; 1 cup Celery; 1 cup Onion; 1 clove Garlic; 3 tbsp Pork belly; 1 Bay leaf; 1 Thyme; 3 Quarter of the vegetable garnish from the marinade; 500 ml Thickened brown stock; 1 tbsp Currant; 1 Peppercorn, crushed; 1 tsp Tomato paste; 500 g Cooked chestnuts; 200 ml Cream; 300 g Mushroom; 1 tbsp Butter; Salt; Black pepper

By French Cooking Academy · 180 min

Ingredients

Venison800 g
Salt and pepper to season
Oil2 tbsp
Beef stock1 l
Red wine600 ml
Garni1 bouquet
Clove5
Juniper berry1 tsp
Brandy2 tbsp
Red wine vinegar100 ml
Carrot1 cup
Celery1 cup
Onion1 cup
Garlic1 clove
Pork belly3 tbsp
Bay leaf1
Thyme1
Quarter of the vegetable garnish from the marinade3
Thickened brown stock500 ml
Currant1 tbsp
Peppercorn · crushed1
Tomato paste1 tsp
Cooked chestnuts500 g
Cream200 ml
Mushroom300 g
Butter1 tbsp
Salt
Black pepper

Video instructions

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