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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
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    AVOCADOS

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    $2.99 ea.

    5 Pk, PRODUCT OF MEXICO DOLE SALAD KITS 198 - 347 g, PRODUCT OF U.S.A. SELECTED VARIETIES


    BROCCOLI

    BROCCOLI

    3 for $5.00

    PRODUCT OF U.S.A. ENDIVE OR ESCAROLE PRODUCT OF U.S.A. GRAPE TOMATOES 283 g, PRODUCT OF U.S.A. OR MEXICO


    ORGANIC ROMAINE HEARTS

    ORGANIC ROMAINE HEARTS

    $4.99 ea.

    3 PK PRODUCT OF YUMA, ARIZONA, U.S.A.


  • 1
    heart of romaine lettuce
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    AVOCADOS

    $2.99 ea.

    5 Pk, PRODUCT OF MEXICO DOLE SALAD KITS 198 - 347 g, PRODUCT OF U.S.A. SELECTED VARIETIES


    BROCCOLI

    BROCCOLI

    3 for $5.00

    PRODUCT OF U.S.A. ENDIVE OR ESCAROLE PRODUCT OF U.S.A. GRAPE TOMATOES 283 g, PRODUCT OF U.S.A. OR MEXICO


    ORGANIC ROMAINE HEARTS

    ORGANIC ROMAINE HEARTS

    $4.99 ea.

    3 PK PRODUCT OF YUMA, ARIZONA, U.S.A.


  • 1
    cumin powder
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  • 3/4 cup
    (190 mL)
    extra virgin olive oil
  • 1/2 cup
    (125 mL)
    cider vinegar
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    GT'S KOMBUCHA OR BRAGG APPLE CIDER

    GT'S KOMBUCHA OR BRAGG APPLE CIDER

    $6.99 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 1
    lime juiced

  • berry dressing:
  • 8
    raspberries
  • 8
    blackberries
  • 8
    blueberries
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    ORGANIC BLUEBERRIES

    ORGANIC BLUEBERRIES

    2 for $7.00

    170 g PRODUCT OF CHILE, No. 1 GRADE


    STRAWBERRIES

    STRAWBERRIES

    2 for $5.00

    454 g, PRODUCT OF U.S.A., NO. 1 GRADE OR PRODUCT OF MEXICO, NO. 1 GRADE BLUEBERRIES PINT, PRODUCT OF CHILE, NO. 1 GRADE KIWIS 600 g, PRODUCT OF ITALY OR GREECE


  • 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)
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    400 ml SELECTED VARIETIES


  • 2
    shallots
  • 2 Tbsp.
    (30 mL)
    dried cranberries chopped

  • marinade
  • 8
    pearl onions sliced very thin
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    CARROTS OR YELLOW ONIONS

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    $1.69 ea.

    2 lb, PRODUCT OF ONTARIO, CANADA NO.1 GRADE


  • 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
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    BELLE GROVE ORGANIC SLICED WHITE OR CRIMINI MUSHROOMS

    BELLE GROVE ORGANIC SLICED WHITE OR CRIMINI MUSHROOMS

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    227 g, PRODUCT OF ONTARIO



  • accompaniments
  • 4
    peeled baby carrots
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    2 lb, PRODUCT OF ONTARIO, CANADA NO.1 GRADE


  • 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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