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Venison rack à la Het Compromis

The signature dish of restaurant Het Compromis in Retie, Belgium.

Ingredients

1dark cassonade
1Game stock
1venison rack
1Red wine
generous dash of raspberry vinegar
2Shallots
dash of raspberry coulis
1knob of butter

1Parsnip
root chicory
blanched Brussels sprout leaves
Butternut squash
porcini and chanterelles
carrot cream
celeriac cream
Brussels sprouts

Preparation

Step 1

  1. Season the rack with pepper and salt, sear it, and continue cooking in the oven (about 10 min).
  2. Let it rest for 10 minutes.
  3. For the sauce, sauté the shallot and caramelize with the brown sugar. Deglaze with raspberry vinegar and red wine.
  4. Reduce by half and add fresh game stock, season with pepper and salt to taste.
  5. Strain the sauce and finish with a knob of butter before serving.
  6. For the garnish, make parsnip strips and fry them. Make a carrot cream from carrot, ginger, a cinnamon stick, star anise, ras el hanout, coconut cream, and honey. Cook everything, remove the cinnamon and star anise, and blend until smooth.
  7. Slowly cook the Belgian endive with butter, pepper, salt, and nutmeg.
  8. For the celeriac cream, cook the celeriac and blend until smooth with a splash of cream, a knob of butter, pepper, and salt. Cut out cylinders, cook, and briefly fry in butter, refresh with chardonnay vinegar.
  9. Cut rings from the butternut squash and briefly grill them.
  10. Sauté the porcini and chanterelles in butter, pepper, and salt.