Noisettes de faon, jus de venaison et Gordon Finest Silver aux câpres et artichauts
- 4 people
- Difficult
- Gordon Finest Silver
Ingredients
- 600 g fawn fillet
- 4 artichokes
- 15 cl pepper sauce for game
- 150 cl Gordon Finest Silver boil down up to 50 cl
- 1 tablespoon capers
- 1 stick of raw liquorice
- 15 g brown sugar
- 1 small tablespoon balsamic vinegar ( 8 g )
- 1 sliced Granny Smith
- 1 beetroot
- 1 lemon
- 10 cl cream
- Finely chopped parsley
- 1 tablespoon cornflour
Preparation
- Let the washed artichokes cook until done in salt water with some lemon.
- Let cool down.
- Remove the leaves and the straw.
- Press eight slices out of the artichoke bottoms with a cookie cutter.
- Arrange them on a plate, season with salt and pepper and brush with melted butter.
- Cover with foil and heat up. Puree the rest of the artichoke bottoms with some cream.
- Flavour with salt and pepper.
- Keep warm.
- Wash the beetroot.
- Sprinkle with salt and wrap in aluminium foil.
- Cook in a preheated oven on 160° C for 45 minutes.
- Let cool down.
- Remove from the foil, remove the skin under running water and pat dry.
- Cut 2 mm slices.
- With the help of a cookie cutter, press out slices of 3 cm thick.
- Keep warm.
- Fry the seasoned fawn fillet rosé by frying both sides in butter and then letting cook in an oven on 180° C for four 4 minutes.
- Then let rest in a lukewarm place for 20 minutes.
For the gravy:
- Mix the pepper sauce with ½ dl boiled down Gordon Finest Silver.
- Thicken with cornflour.
- Add the balsamic vinegar, brown sugar, finely chopped parsley and capers.
- Keep the gravy warm.
- Slice the warm fawn fillets into eight equal pieces.
- Arrange two slices in the centre of each plate.
- Arrange a quenelle of artichoke puree and two warm slices of artichoke around it.
- Place a slice of beetroot on the meat with a slice apple on top.
- Grate some liquorice over it.
- Pour over the warm gravy.