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Cerf de Boileau Venison Trio Salad https://www.metro.ca/userfiles/image/recipes/cerf-boileau-salade-6314.jpg PT1H15M PT35M PT2H10M
<p>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.<strong>Hugo Giroux</strong></p>
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Green sauce 15-20 leaves of baby spinach 15-20 leaves of mini arugula 1 heart of 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
Cerf de Boileau Venison Trio Salad

Cerf de Boileau Venison Trio Salad

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4
servings
1:15
Preparation
0:35
COOKING
2:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Green sauce
  • 15-20
    leaves of baby spinach
  • 15-20
    leaves of mini arugula
  • 1
    heart of 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
Imprimer ma sélection

Preparation

<p>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.

<strong>Hugo Giroux</strong></p>

Source : Émission Les Chefs

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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