Venison vol-au-vents

  • Print
Recipe Image
Ingredients for 4 portions
  • 250 g Venison fillet, finely diced
  • 30 ml Olive oil
  • 80 g Onion(s), finely chopped
  • 40 g Carrots, finely diced
  • 40 g Yellow carrot, finely diced
  • 30 g Celeriac, finely diced
  • 30 g Tomato paste
  • 65 ml Red wine
  • 125 ml Game stock
  • 125 g QimiQ Classic
  • 1 tsp Tapioca starch
  • 20 g Cranberry jam
  • Salt and pepper
  • Juniper berries, crushed
  • 12 Vol-au-vent cases
Method
1.
Fry the meat in olive oil. Add the onion and vegetables and continue to fry for a few minutes. Add the tomato puree.
2.
Douse with the red wine, add the stock and continue to cook until soft. Add more water or stock if necessary.
3.
Add the QimiQ Classic and bring to the boil. Add some water to the starch, mix to a smooth paste and use to bind the ragout.
4.
Add the cranberry jam and bring back to the boil.
5.
Season to taste with salt, pepper and juniper berries.
6.
Fill the vol-au-vent cases with the ragout and garnish.