RECIPES
Venison, bone marrow and celeriac
2 hours 30 minutes
Prep time
1 hour 30 minutes
Cooking time
8 Servings
INGREDIENTS
Roots puree
2 celeriac
4 parsnip
4 tablespoons olive oil
Sea Salt to taste
15 g horseradish
Smoked bone marrow
1¼ litres water
25 g cooking salt
300 g raw bone marrow
Smoking chips
Crispy shallot rings
2 red shallots
1 cup milk
¼ cup rice flour
1 litre sunflower oil
Pommes soufflé
3 medium size desiree potatoes , peeled
2 litres sunflower oil for frying Venison
Venison
1 kg venison loin
Red wine sauce
Venison trimmings
1 tablespoon olive oil
1 onion, roughly chopped
1 stick celery
1 bay leaf
1 carrot, washed and roughly chopped
1 clove garlic, peeled
3 mushrooms
250 ml red wine
250 ml quality flavoured chicken stock
Sea Salt
To serve
Rendered marrow
1 tablespoon sherry vinegar
1 sprig thyme
Sea Salt to taste
Garnish
Watercress
Pommes soufflé
Miele Accessories
METHOD
Smoked bone marrow
- Make a brine by combining 1 litre of water and the salt. Soak the bone marrow overnight in the brine, refrigerated.
- Soak smoking chips in water for at least 1 hour.
- Strain the marrow and discard the brine water.
- Place the strained marrow with ½ cup of fresh water in a fry pan and cook over medium heat, Induction setting 6, for 5 minutes until just softened.
- Line a medium gourmet induction pan with foil and add the soaked smoking chips. Heat on high heat, Induction setting 8-9. When beginning to smoke, add the bone marrow in a single layer (on a saucer) and cover the gourmet induction pan as quickly as possible. Cook for 1 minute to ensure the smoke is contained. Remove the pan from the heat and leave the marrow to smoke for 15 minutes.
- Set the smoked marrow aside until required.
Roots puree
- Peel and slice the celeriac 3mm thick and place into a sous-vide bag.
- Repeat the above process for the parsnips.
- Add 2 tablespoons of olive oil into each bag and seal well. Place each bag into another 2 bags and seal both again (each vegetable should be double bagged).
- Steam using sous vide function and at 90°C for 40 minutes, or until cooked through.
- Place the cooked vegetables into a blender and puree until smooth.
- Push vegetables through a fine sieve and add salt to season, along with grated hosreradish to taste.
- Stir through the butter until melted and mixed through. Set aside until required.
Crispy shallots
- Slice the shallots using a mandoline into 2 mm rings.
- Bring the milk to a simmer over medium heat, Induction setting 6. Reduce heat a little and add the shallot rings. Cook for 2 minutes, drain on kitchen paper.
- Dip the shallot rings into rice flour and shake off the excess.
- Heat the oil over medium heat, Induction setting 6 to 170°C using a digital thermometor.
- Cook the onion rings, a few at a time, until lightly golden in colour. Drain on kitchen paper and set aside until required.
Pommes soufflé
- Heat the oil in the first pan to 140°C and the second pan to 180°C.
- Slice the peeled potatoes 2 mm thick using a mandolin. Stack and cut the slices into 3 cm squares. Place 4-5 slices of potato in the pan set at 140°C, swirl with a slotted spoon by stirring constantly to keep the potato moving until they are puff. Let them cook for a couple of minutes once they have puffed, then immediately transfer to the 2nd pan set at 180°C. Continue to cook until an even golden colour, drain on paper towel. Repeat with remaining potato squares.
- Set aside until required.
Venison
- Trim the venison fillets (save the trimmings for the sauce), cut fillets into 8 x 150 g portions.
- Tightly roll each venison portion tightly in a long strip of plastic wrap, making sure it is tied off at each end with a knot.
- Steam the venison in a perforated steam tray at 65°C for 15 minutes, or until the core temperature is 45°C. Rest for 5 minutes before unwrapping.
- Set fillets aside, refrigerated, until ready for serving.
Red wine sauce
- Place a dash of olive oil in a pan and add the meat trimmings along with the onion, celery, bay, carrot, garlic and mushroom. Cook until well browned.
- Add the wine and cook until reduced by 1/3. Add the chicken stock and continue to cook until the sauce has reduced and thickened slightly. Season with salt to taste, strain, discard solids and keep warm.
To serve
- Cut 16 slices of marrow (2 per serve) and set aside.
- Heat a medium size pan on medium-high heat, Induction setting 7-8. Add the water and the remaining smoked marrow. Reduce the heat to low, Induction setting 4 and Cook for 25 minutes , or until the marrow is rendered down.
- Add the red wine reduction, a little sherry vinegar and thyme. Cook to reduce a little and taste for seasoning.
- Re-heat the root puree in the steam oven at 100°C for 5 minutes.
- Heat another fry pan on medium-high heat, Induction setting 7-8, sear the venison on both sides for a few minutes until brown and warmed through. Set aside to rest in a warm place for 2-3 minutes before trimming the edges.
- Place a large spoonful of the root puree in the middle of each warmed plate. Sit the venison on top, then the warmed marrow slices. Top with fried onion rings, pommes soufflé and garnish with water cress sprig.
- Pour a little sauce around the plate and sevre.
Note
- This recipe needs to be started a day prior as the bone marrow needs to be soaked overnight.
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
