Noisettes de Chevreuil Saint Hubert - Venison St. Hubert
Yield: 4 servings
1 saddle of venison weighing approximately 2kg
750ml red wine
1 onion, chopped
1 carrot, chopped
few sprigs of parsley
sprig of thyme
1 clove small sprig of rosemary
6 juniper berries
1/2 bay leaf
butter trimmings from saddle of venison
2 tablespoons tomato paste
1 bouquet garni
150g fresh cream
1 tablespoon red currant jelly salt and pepper
4 apples, peeled, cored and halved
500ml white wine
250g chanterelle mushrooms butter
100g cranberry conserve
To prepare the venison: remove the skin and bones from the fillets and trim the fillets.
Reserve trimmings and bones for the stock. Combine all the marinade ingredients together
and place in the venison fillets and marinate overnight.
To make the stock: place all the venison trimmings from the saddle in a baking dish with a
little butter and cook until well browned, turning the trimmings occasionally. Add the
vegetables, strained from the marinade, and brown with the meat and bones. When well
browned, add the liquid marinade, tomato paste and the bouquet garni. Simmer for 1 hour
without covering, skimming any froth that forms on the top. Strain and set aside.
To cook the venison: remove from the marinade, wipe dry and cut in 8 noisettes. Season
with salt and pepper. Melt butter in a trying pan and fry the venison, searing quickly on
each side and leaving rare in the middle. Remove noisettes to a warm place to rest.
To make the sauce: deglaze the frying pan with the brandy, add stock and bring to the
boil. Reduce until it thickens slightly. Reduce heat, add cream and beat in the butter.
Finally add red currant jelly and adjust seasoning.
The garnish: place apple halves in a pan and add the wine; poach for approximately 10
minutes. Melt butter in a frying pan and add the mushrooms, tossing occasionally to cook
To serve: place the noisettes of venison on a hot serving dish and pour over the sauce.
Garnish with poached apples on one half of the dish and the chanterelles and cranberry
conserve on the other side. Serve at once.
Source: Chef Magnus Johansson
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