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Venison with potato mousseline, pommes soufflé and chicory

This dish is featured in the magazine 'Chef's Special' and is created by Heine Ruitenbeek, chef & owner of Restaurant Huisje James.

"I chose to work with saddle of roe deer. In my opinion, roe deer is the finest game found in the Netherlands, as they are true gourmets. Roe deer are picky eaters and you can taste this in the meat."

Ingredients

venison loin
Salt
Butter

50gPotatoes
Cream
Salt
Butter

Butter
Lemon
10gSalt
100gWater
mini chicory

Carrot
Butter

Butter
Broad beans

Sunflower oil
Potato

venison carcass
bouquet garni
Tomato paste
Red wine

Preparation

  1. Debone the saddle of venison and remove the membrane from the fillet.
  2. Portion the fillet.
  3. Sprinkle the fillet with salt and sear all around in foaming butter.
  4. Finish cooking the fillet in an oven at about 60°C until nicely pink.

  1. Peel the potatoes and cook until done.
  2. Press the potatoes through a fine sieve and finish the mousseline with butter and cream.
  3. Season to taste with salt.

  1. Place the mini chicory heads in a vacuum bag with a slice of lemon, the water, and the salt.
  2. Cook the chicory sous-vide at 90°C for 25 minutes.
  3. Chill in ice water.
  4. Halve the chicory lengthwise and fry both halves in butter until golden brown.

  1. Cut the carrots into the desired shape and blanch.
  2. Glaze in butter.

  1. Shell the broad beans and cut the skin.
  2. Place the broad beans in ice water.
  3. After an hour, the broad beans can be pressed out of their skins.
  4. Blanch them briefly and glaze with butter.

  1. Slice the potato into slices of about 2 to 3 millimeters.
  2. Cut rounds of 40 millimeters from the slices.
  3. Heat sunflower oil in a pan to 140°C.
  4. Place the slices separately in a pan and shake constantly until the slices start to puff up.
  5. Scoop the slices into a fryer at 180°C until they are fully puffed.
  6. Place them on a tray and fry them à la minute until crispy and season with salt.

  1. Chop the carcass finely and brown in the oven at 180°C.
  2. Then place the carcass in a pan, cover with water, and bring to a boil.
  3. Skim off the fat and add the bouquet garni, along with the red wine and tomato paste.
  4. Let it infuse for 8 hours, just below boiling.
  5. Strain the stock through a fine sieve.
  6. Reduce to the desired thickness.

  • Cut a nice slice of the venison loin and place it on the plate.
  • Arrange the chicory, broad beans, and baby carrot next to the venison loin.
  • Add the pommes soufflé and potato mousseline.
  • Serve with the jus.