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Venison with mushrooms, nettle, chestnut, cauliflower, potato and chips

This recipe is featured in the livestream 'Wild van het najaar | Powered by Nestlé' with Marcel de Leeuw on October 5, 2020.

Ingredients

30gYoung nettle tops
30gDried morels
0.33units.itemsCauliflower
Butter
2units.itemsartichokes
808gCeleriac purée
4units.itemsLarge potato chips
120gChestnut purée
3CHEF Natural Veal Stock
0.5units.itemsred onion, peeled and finely chopped
1units.itemsSwiss chard
500gVenison fillet

Preparation

  1. Blanch the nettle tops without stems.
  2. Rinse with cold water and blend finely with the celeriac puree.
  3. Bring the veal stock to a simmer with the dried morels and let it infuse. Strain and then finish with cold butter.
  4. Cut nice florets from the cauliflower and stew until just tender.
  5. Clean the artichoke and poach it in court bouillon until just tender. Cut into 8 wedges and fry until golden brown.
  6. Warm the chestnut puree and put it in a piping bag.
  7. Sear the venison fillet in a preheated oven at 160°C for about 8 minutes (cook to a nice pink).
  8. Slice into 8 equal medallions.
  9. Cut the remaining garnishes.