Cold venison saddle in gelatin
Instructions
Detached from the small side fillets, sprinkle them with salt and freshly ground pepper and sauté them in a pan with olive oil, over medium heat for 15 minutes, making sure to turn them on each side.
When they are thoroughly cooked, remove them from the container and rinse the meat grinder.
You roast the saddle, then leave to cool, detach the two larger fillets and keep aside the carcass.
Now prepare the liver mousse: cream butter worked into a bowl, add the pistachios and chopped ham, frozen fillets and meat grinder to the chopped liver pate.
Stir quickly to prevent the mixture is warm.
Roll out the dough on the seal carcass aside, trying to cover it evenly, then carefully smoothed surface.
Slice crosswise threads relative to the direction of muscle fibers, then place the slices on both sides of the receiver, slightly overlapping, and cover with a layer of gelatin, prepared as directed in the recipe ' game ' jelly.
Let dry.
Pour the remaining gelatin, while it is still liquid, in a cold tray and let it harden.
Prepare the topping: in a bowl, mix cream butter softened, add the yolks firm pureeing, mustard, a few drops of lemon juice, salt and a pepper minced.
Place the mixture in a pocket of fabric with a star nozzle No.
7 and formed a cordon at the center of the casing, for its entire length.
Serve the well-cooled saddle on jelly, with a side dish of figs, Kiwis, fresh salad, composed of elder.
Ingredients and dosing for 12 persons
- 1 saddle of venison
- Salt
- White pepper
- 1 tablespoon of olive oil
- 70 g of butter
- 30 g of chopped pistachios
- 80 g of ham
- 500 g of calf's liver paté
- For garnishing:
- 5 hard boiled egg yolks
- 80 g of butter
- Pin 1 of mustard
- Salt
- White pepper
- Few drops of lemon juice
- 1 dose of game jelly