Venison striploin, courgette and remoulade

Name: Venison striploin, courgette and remoulade
Ingredients: 2 Parsley; 100 g Pickles; 60 g pearl onions; 1 Chives; 1 Tarragon; Lime juice; Salt and pepper; 400 g Oliehoorn Clean Label mayonnaise; 1 Avocado; Green zucchini; Lime juice; 2 Crème fraîche; Yellow zucchini; 6 Cherry tomatoes; Pepper and salt; hojiblanca olive oil; pousse de blette; Powdered sugar; mustard cress; Venison striploin

Venison striploin, courgette and remoulade.

Our FoodXperience chefs prepared for the autumn! They got to work with typical autumn ingredients, such as game and poultry. But also special autumn ingredients like bison and guinea fowl are back on the workbench. This time, our chefs took on the challenge of preparing a full-fledged vegetarian version of each dish. This way, you can offer each of your guests a delicious autumn dish!

Ingredients

2Parsley

100gPickles

60gpearl onions

1Chives

1Tarragon

Lime juice

Salt and pepper

400gOliehoorn Clean Label mayonnaise

Green zucchini

Yellow zucchini

1Avocado

Lime juice

2Crème fraîche

Pepper and salt

6Cherry tomatoes

hojiblanca olive oil

Powdered sugar

Venison striploin

pousse de blette

mustard cress

Preparation

Cut the pickles and pearl onions into a fine brunoise.
Finely chop the parsley, chives, and tarragon.
Mix all ingredients with the mayonnaise.
Season with lime juice, salt, and pepper.

Slice the yellow and green zucchini into thin slices and drizzle with olive oil.
Grill the zucchinis in a grill pan or on the barbecue.
Cut the zucchini to the desired size.

Blend the avocado until smooth in a blender.
Season the avocado with salt and pepper, lime juice, and crème fraîche.
Spoon the purée into a piping bag.

Slice the cherry tomatoes into thin slices
Drizzle with olive oil.
Sprinkle with a little powdered sugar and dry in an oven at 100°C.

Remove the silverskin from the venison striploin, season with pepper and salt, and sear in a pan with butter and olive oil.
Preheat the oven to 130°C.
Place the venison striploin in an oven dish and continue cooking in the oven. We use a core temperature of 48°C.
Remove from the oven and let rest in a holding cabinet.

Make a mirror of the remoulade sauce on a deep plate.
Alternately place slices of green zucchini, venison loin, and slices of yellow bell pepper on top.
Pipe a few 'dots' of avocado purée and remoulade sauce on top.
Insert the cherry tomatoes in between.
Top with a few leaves of Swiss chard and mustard cress before serving.