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Venison shank with beetroot and chanterelles

Slow-cooked venison chuck with crispy mushrooms and figs.

Ingredients

venison braised beef
stewed apples
beetroot cream with tarragon
tasty bites cèpes
girolles
Leek
dried fig pieces
demi-glace

Preparation

  1. Cut the green off the leek, wash the leek, and then cut it into rounds of about 2 cm. Cook the leek in a vacuum bag sous-vide for 30 minutes at 85˚C or in a saucepan with some butter and salt.
  2. Preheat the fryer to 180˚C, fry the tasty mushrooms for a few seconds until crispy, then place them on a plate with some kitchen paper. Salt if desired.
  3. Heat the braised beef in a saucepan with its own jus.
  4. Put the stewed apple in a saucepan and heat until lukewarm.
  5. Put the demi-glace in a saucepan together with the fig cubes.
  6. Put the beetroot cream in a saucepan and heat it.
  7. Brush the chanterelles clean with a brush and fry them in a frying pan with some butter.
  8. Place the braised beef in the center of the plate and put the mushrooms on top.