INGREDIENTS
2 8oz
venison sirloins
4 pigeon breasts
1kg heritage potatoes
2 organic beetroot
100g fresh
cherries
200ml veal
stock
12 shallots
100g
carrots
3 sprigs
thyme
200ml red
wine
Salt &
pepper
250g Butter
Olive oil
for cooking
METHOD
Flatten
venison steaks
Seal pigeon
breasts
Place
pigeons on top of venison
Roll in
cling film set aside in fridge
Grate
potatoes & beetroot season
Heat pan
add little oil the add potatoes & beetroot mix place 50g knob of butter on
top & turn down heat and cook slowly till butter has melted then turn over
& finish
Peel
shallots and carrots
Heat pan
& fry shallots, carrots, thyme & cherries add red wine reduce by half
Heat pan
add little oil & 25g of butter once foaming add tournado and cook to medium
rare allow to rest
Once wine
has reduced by half add veal stock & reduce till correct consistency is
achieved then season to taste
PRESENTATION
Place rosti
in middle of the plate
Slice
tornado in half & place on top
Drizzle
cherry reduction around plate
No comments:
Post a Comment
Note: only a member of this blog may post a comment.