Venison with Apple Cider and Chestnut Sauce Recipe Video
Chef Mikael Andersson of Bintliff's Ocean Grille prepares Venison in a Chestnut Apple Cider Sauce at the New England Culinary Arts Forum in Maine. Watch the recipe video below and enjoy the dish.
Ingredients
For the Roasted garlic and baby spinach soup with soft poached egg and black truffle:
3 tbs olive oil
6 cloves fresh garlic
2 cups vegetable stock
2 cup heavy cream
2 cup baby spinach
Salt and pepper
For Poaching Liquid for eggs:
4 qt water
2 tbs white vinegar
1 tsp salt
For the Marinated venison loin with fresh chanterelle mushrooms, roasted chestnut and apple cider puree:
½ cup olive oil
1 cup canola oil
1 spring fresh thyme
½ spring fresh rosemary
2 cloves garlic
1 minced shallot
2 slices thick cut apple smoked
bacon
2 cup fresh chanterelle
1/3 cup fresh or frozen
chestnuts
2 cup apple cider
For the Deep fried brie cheese with vanilla ice cream and warm cloudberry jam:
1 cup ap flour
1 cup beaten eggs
1 cup plain bread crumbs
4 ps. Brie cheese
Cloud berry or wild berry jam
Vanilla ice cream
Directions
For the Roasted garlic and baby spinach soup with soft poached egg and black truffle:
Crush the garlic and sauté in the olive oil until golden. Add vegetable stock and heavy cream. Bring up to boil and let simmer for apx 5 minutes. Add spinach and puree with a hand mixer. Taste with salt and pepper. Bring poaching water up to a simmer and poach the eggs. Pour soup in serving dishes and add the soft poached egg, slice black truffle.
For the Marinated venison loin with fresh chanterelle mushrooms, roasted chestnut and apple cider puree:
Bring the marinade up to a soft simmer and cool of, when cold, marinate the venison loin for apx 2 hours. Place bacon in cold pan and bring up to heat slowly. Add shallots and chanterelles. Taste with salt, no pepper. Roast chestnuts in frying pan, when golden add the cider and let simmer for apx. 15 minutes, add more cider if necessary. Puree with hand mixer. Pan sear the venison to temp and let rest before cutting.
For the Deep fried brie cheese with vanilla ice cream and warm cloudberry jam:
Coat the brie cheese in flour, eggs and bread crumbs. Let rest in refrigerator for 1 hour. Heat up the jam, deep fry the cheese and serve with ice cream.
Please see video
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Crush the garlic and sauté in the olive oil until golden. Add vegetable stock and heavy cream. Bring up to boil and let simmer for apx 5 minutes. Add spinach and puree with a hand mixer. Taste with salt and pepper. Bring poaching water up to a simmer and poach the eggs. Pour soup in serving dishes and add the soft poached egg, slice black truffle.
For the Marinated venison loin with fresh chanterelle mushrooms, roasted chestnut and apple cider puree:
Bring the marinade up to a soft simmer and cool of, when cold, marinate the venison loin for apx 2 hours. Place bacon in cold pan and bring up to heat slowly. Add shallots and chanterelles. Taste with salt, no pepper. Roast chestnuts in frying pan, when golden add the cider and let simmer for apx. 15 minutes, add more cider if necessary. Puree with hand mixer. Pan sear the venison to temp and let rest before cutting.
For the Deep fried brie cheese with vanilla ice cream and warm cloudberry jam:
Coat the brie cheese in flour, eggs and bread crumbs. Let rest in refrigerator for 1 hour. Heat up the jam, deep fry the cheese and serve with ice cream.
Please see video
For more information please visit: http://www.chefskitchen.tv
You can visit chefskitchen for more videos like this. We have more recipes and videos there.
Editors Review
If you want to try out venison, then this video is just perfect for you. Look at this fantastic video that shows an amazing recipe for venison with apple cider and chestnut sauce. The chef here marinates and sears the venison and tops with the flavorful sauce. Try out this recipe on a holiday and rejoice!Chef
