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easy &quick

Saddle of Venison Filet with Nut Savoy Cabbage and Mushroom Espuma

QimiQ Benefits

  • Creamy consistency
  • Acid and alcohol stable
  • Quick and easy preparation

Minutes

15

Saddle of Venison Filet with Nut Savoy Cabbage and Mushroom Espuma
Saddle of Venison Filet with Nut Savoy Cabbage and Mushroom Espuma

Ingredients

For 10 portions

  • For the saddle of venison filet

  • 1.5kg

    Saddle of venison

  • Salt

  • Pepper

  • Olive oil

  • For the nut savoy cabbage flan

  • 110g

    QimiQ Cream Base

  • 450g

    Savoy cabbage, cooked, pureed

  • 70g

    Egg white(s)

  • 80g

    Savoy cabbage, finely sliced

  • 40g

    Butter, melted

  • For the gratin mixture

  • 250g

    QimiQ Cream Base

  • 90g

    Cream cheese

  • 50g

    Walnuts, ground

  • 5g

    Salt

  • 0.5g

    Pepper

  • 25g

    Smoked bacon, roasted

  • For the mushroom espuma

  • 600g

    QimiQ Cream Base

  • 250g

    Mushrooms

  • 120g

    Onion(s), finely sliced

  • 10g

    Garlic, finely chopped

  • 20ml

    Olive oil

  • 20g

    Butter

  • 4cl

    Madeira wine

  • 4cl

    Brandy

  • 200ml

    White wine

  • 200ml

    Vegetable stock

  • Salt and pepper

  • Thyme

  • Ground nutmeg, ground

Preparation

  1. Season the saddle of venison filet well and sear on both sides. Remove from the pan and set aside.
  2. For the nut and savoy cabbage: mix the ingredients together and season to taste. Fill into a greased mould.
  3. For the gratin mixture: mix the ingredients together and season to taste. Spread the mixture onto the savoy mixture.
  4. Bake in a preheated oven at 160 °C for approx. 10 minutes.
  5. For the mushroom espuma: roast the mushrooms with the onions and garlic in olive oil and butter. Douse with the Madeira wine, brandy and white wine and reduce.
  6. Add the vegetable stock, season to taste and bring to the boil for approx. 10 minutes.
  7. Add the QimiQ Sauce Base and bring to the boil. Season to taste and blend smooth using an immersion blender. Strain through a sieve.
  8. Fill the cream into an iSi Gourmet Whip. Screw in one charger and shake well. Keep warm in a water bath.
  9. Roast the saddle of venison filet again with the butter and herbs. Remove from the pan, slice and serve with the sides.
Some doughy looking food

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