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Venison vol-au-vents
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QimiQ
Benefits
Acid, heat and alcohol stable
Creamy indulgent taste with less fat
Problem-free reheating possible
15
easy
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
Corn flour / 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.