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Red wine venison ragout with roasted chanterelle mushrooms and aged cheese potato croquettes
Red wine venison ragout with roasted chanterelle mushrooms and aged cheese potato croquettes
The red wine venison ragout is prepared with premium venison loin, seared over high heat to keep the meat tender, juicy and beautifully pink at the centre. The venison is then briefly finished in a concentrated red wine game sauce, prepared from game bones and a generous amount of red wine, allowing the meat to absorb the deep flavours of the sauce while retaining its succulent texture.
The venison ragout is accompanied by butter-roasted chanterelle mushrooms, pickled pearl onions and a whole, slowly roasted carrot. The earthy character of the mushrooms, the acidity of the pearl onions and the natural sweetness of the carrot balance the rich, distinctive flavours of the venison and red wine sauce.
The dish is served in two parts, with a homemade aged cheese potato croquette presented as a separate accompaniment. The crisp potato croquette is served on a Parmesan cheese cream and finished with freshly grated Parmesan.
This contemporary venison main course combines the rich, comforting character of a classic red wine venison ragout with chanterelles and a crisp aged cheese potato croquette in a refined fine dining interpretation.
