Cerf de Boileau Venison Trio Salad

Cerf de Boileau Venison Trio Salad
  • 4 servings
  • 1:15 Preparation
  • 0:35 Cooking
  • 2:10 Total Time

Ingredients

Add all
  • green sauce:

  • 15-20

    baby spinach

  • 15-20

    mini arugula

  • 1

    romaine lettuce

  • 1

    cumin powder

  • 3/4 cup
    (190 mL)

    extra virgin olive oil

  • 1/2 cup
    (125 mL)

    cider vinegar

  • 1

    lime juiced

  • berry dressing:

  • 8

    raspberries

  • 8

    blackberries

  • 8

    blueberries

  • 1/2 cup
    (125 mL)

    port wine

  • salt and black pepper to taste

  • venison tartare:

  • 14 oz
    (400 g)

    venison loin

  • 4 tsp.
    (20 mL)

    meaux mustard (whole-grain mustard)

  • 2

    shallots

  • 2 Tbsp.
    (30 mL)

    dried cranberries chopped

  • marinade:

  • 8

    pearl onions sliced very thin

  • 4 tsp.
    (20 mL)

    chopped rosemary

  • 1

    garlic clove sliced very thin

  • 2 Tbsp.
    (30 mL)

    crushed sunflower seeds

  • 7 oz
    (200 g)

    venison liver

  • venison liver

  • 4 oz
    (120 g)

    butter

  • 8

    morels, fresh or rehydrated

  • accompaniments

  • 4

    peeled baby carrots

  • 4

    parsnips

  • 1

    white turnip, cut into brunoise

  • 4

    cherry tomatoes

Preparation

Green sauce: In the Thermomix or food processor, pulse spinach, arugula, romaine, cumin, 7 Tbsp. (100 mL) olive oil, 8 tsp. (40 mL) cider vinegar and lime juice. Set aside.

Berry dressing: In a bowl, combine berries with remaining cider vinegar, port, salt and pepper. Set aside.

Venison tartare: Knife-chop 7 oz. (200 g) venison loin and combine with Meaux mustard and half of the shallots and cranberries. Season and refrigerate.

Marinated loin of venison: In a vacuum-sealed Ziploc-type bag, marinate remaining loin with pearl onions, 7 Tbsp. (100 mL) olive oil, rosemary, garlic and sunflower seeds.

In a skillet over medium heat, brown the loin in a little bit of olive oil, 2 - 3 minutes or so per side.

Venison liver: Cut the liver up into 11/4-in. (3-cm) cubes and season.

In a skillet, heat unsalted butter over medium heat and brown cubes. Add morels and sauté 2 minutes. Turn heat down to low and cook in a little olive oil for 15 minutes.

Vegetables: In a pot of boiling water, cook baby carrots and parsnips. Drain. Season.

Presentation: Using a pastry brush, draw a line of green sauce in a big plate. On the plate, place some venison tartare, a cube of venison liver and 3 slices of venison loin.

Sprinkle with morels. Place a baby carrot, parsnip and some turnip brunoise.

Garnish with halved cherry tomatoes and drizzle with berry dressing.

Hugo Giroux

Source: Émission Les Chefs

Wine and meal pairing

Aromatic and robust

Aromatic and robust
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.

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© Société des alcools du Québec, 2007