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Venison, Black fig & Heirloom Beetroot
Recipe by St Crispin Restaurant
- Steps
- Ingredients
Ingredients
Venison
Sauce
Beetroot and Fig Gel
Salt cured venison fillet
Candy beets
Kale Puree
Venison en crepinette
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Steps
- Heat ovens to 200C and 120C.
- Remove venison fillets, by following the membrane encasing, trim and remove silver skin and set aside.
- To remove porterhouse cut, take the upper part of the venison saddle and cut alongside backbone through fat layer and following the bones. Clean, removing all silver skin, and cap, truss and set aside. Reserve all trimmings
- Break up backbone with a cleaver and reserve for stock.
- Remove cap from rib pieces. Clean rack and french bones, truss.
- Marinate rack and porterhouse with saltbush, pepper berries and olive oil and set aside.
- Place some saltbush leaves on a tray and place in the 120C oven to dehydrate, about 30 minutes. Remove from oven and set aside for garnish.
- Wrap 2 red beetroot, olive oil and salt in foil and place on a baking tray on rock salt. Wrap 3 yellow beetroot, olive oil and salt in foil and add to the tray. Place in the 200C oven to cook until tender. Remove from oven and when cool enough, peel and cut one red beetroot into 2cm dice for sauce and one red beetroot into quarters for garnish. Peel and cut the yellow beetroot for garnish. Set aside for the sauce.
- To make the stock for the glace and the sauce, place oil in a saucepan and set over high heat. Add bones and cook until brown, add carrots, mushrooms, shallots and cook until shallots are translucent. Add red currant jelly, spices and aromatics, diced beetroot, and stir to combine. Add red wine vinegar, add alcohol, and reduce by half. Add stock and cook until reduced, about 30 minutes. Remove from heat and pass through a fine strainer. Measure off 100 ml stock to make glace. Measure off 100 ml stock for cooking crepinettes, set aside. Reserve remaining stock to make sauce.
- To make the glace, place 100 ml stock in a saucepan and set over medium heat. Allow to boil until reduced to 25 ml glaze. Set aside for crepinettes.
- To make the Beetroot and Fig Gel, place the beetroot, salt, sugar, bay leaf, red wine vinegar and 500ml water in a saucepan and set over high heat. Allow to boil until reduced to 250 ml, about 30 minutes. Remove from heat and strain. Return liquid to saucepan, add fig and agar agar and bring to a boil. Pour into a bowl and chill over an ice bath. Transfer to a shallow tray and place in the freezer until set. Once set, transfer to a thermomix and process on speed 10 for 15 seconds. Season to taste and adjust thickness with water if necessary. Transfer to a squeeze bottle. Set aside.
- To cure the venison fillet, place the salt, juniper berries, sugar, thyme and lemon zest in a bowl and stir to combine. Lay a piece of plastic wrap on the bench, add half the salt mixture, add the venison fillet and then remaining salt mixture. Wrap tightly and place in the fridge to cure for 30 minutes. Remove from fridge, rinse off the re-wrap tightly in plastic wrap to form a ballotine shape and set aside in the freezer.
- Peel and finely slice candy beets and set aside in ice water.
- To make the kale puree, place olive oil in saucepan and set over medium heat. Add shallot and garlic and cook until translucent. Add kale and cook until soft. Add cream, season to taste and cook until reduced. Transfer to a thermomix and process on speed 7 until a smooth puree. Pass through a fine sieve and set aside.
- Mince venison, pork shoulder, pork fat into a bowl. Add fillet, speck, egg, cream, chilled venison glace and beat until well combined, season with salt and quatre 'épicé. Cook a little test to check the seasoning. Wrap 1 tablespoon amounts in crepinette until all mixture used up. Place oil in frypan and set over medium heat. Add crepinettes and fry until golden on all sides. Add venison stock and allow to cook until stock has evaporated and crepinettes are cooked through.
- Place grape seed oil in frypan and set over medium heat. Add venison porterhouse and cook until browned on all sides, add butter and continue cooking until rare. Remove porterhouse from frypan and set aside to rest, keeping warm.
- Wipe out frypan, add more grape seed oil and heat. Add venison rack to the frypan and cook until browned. Add butter and continue cooking until rare. Remove from heat and set aside to rest, keeping warm.
- Heat a saucepan of vegetable oil over high heat until it reaches 180C. Add curly kale leaf and cook until crisp, remove from oil and set aside on paper towel.
- To finish sauce, re-warm, add cream, and butter and stir to combine. Season to taste. Add black champagne grapes, reserved cooked, diced beetroot and pinch crushed pepper berries.
- Carve rack and porterhouse.
- Tear fig into pieces and sprinkle with sugar and brown with a blowtorch.
- To serve, spread kale puree on serving plate. Place on double rack and porterhouse slices. Add crepinette, dot with Beetroot and Fig Gel and add sauce. Remove cured venison from freezer and slice. Garnish with cured venison slices, roasted yellow beets, roasted red beet, fried kale, shaved candy beets, fig pieces and red sorrel leaves. Crush dehydrated saltbush leaves, combine with some crushed pepper berries and sprinkle on plate.
