| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Superchefs |
1 |
servings |
INGREDIENTS
| 1 |
kg |
Venison fillet; (2 1/4lb) |
| 500 |
ml |
Veal jus; (17 1/2fl oz) |
| 200 |
ml |
Blueberry vinegar; (1/3 pint) |
| 1/2 |
|
Punnet blueberries |
| 400 |
g |
Conference pears; (14oz) |
| 50 |
g |
Butter; (1 3/4oz) |
| 50 |
g |
Castor sugar; (1 3/4oz) |
| 20 |
g |
Bitter chocolate; (3/4oz) |
| 500 |
g |
Large jacket potatoes; (17 1/2oz) |
INSTRUCTIONS
Seal the venison steaks in a very hot pan and cook to the required degree.
Remove from pan, deglaze with blueberry vinegar and caramelise castor
sugar. Add game jus and reduce by half. Simmer for 10 minutes.
Correct seasoning and pass through a fine sieve and the return to the steak
pan. Add 15g (1/2oz) of dark, bitter chocolate and 60g (2oz) of unsalted
butter. Simmer and stir until melted (N.B. The sauce should have a nice
sheen and coat the back of a spoon). Add the blueberries and pears into the
sauce. Using the jacket potatoes, make a potato gallete.
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