Mixed Roast Game with Pan-Roasted Brussel Sprouts,
Oven-Dried Tomatoes and Truffle Mustard Sauce
Braised Red Mullet with Beluga Caviar and Kaffir Nage
Mixed Roast Game with Brussel Sprouts
and Truffle Mustard
Ingredients
4 – 1 1/2oz pieces of venison saddle (boneless)
8 strips smoked bacon
8 leek ties
4 squab breast
2 pheasant breast (cut in half)
4 – 1oz portions foie gras
4 – 4″ x 4″ pieces of caul fat (washed)
8 leek ties
salt to taste
pepper to taste
4 tbs vegetable oil
4 duck and truffle sausage (or mild Italian sausage)
2 baby lamb racks (cut into 4 pieces)
4 rabbit (saddles, boneless)
4 thyme sprigs
4 rosemary sprigs
2 cups roasted brussel sprouts
and oven-dried tomatoes (see recipe)
1 medium white truffle (shaved)
6 oz truffle mustard sauce (see recipe)
4 bay leaves fresh
Master Chef Erik Blauberg
Method
1. Wrap the venison in bacon and tie with a leek tie. Next take the squab and pheasant breast and place the foie gras in between both like a sandwich. Then wrap it in caul fat and tie with a leek tie. Season to taste with salt and pepper.
2. Place the oil into a sauté pan. Place the squab roll into the pan and the sausage. Then add the rack, venison and rabbit.
3. With a spoon, baste the meat with the oil, add the thyme and rosemary, continue to baste until golden brown. Place in a pre-heated 375-degree oven and continue to cook for approximately 5 minutes. Remove from the oven and blot on a towel. Let sit for 1 minute, then cut the meats in half.
4. Place the brussel sprouts in the center of the 4 plates, then artfully arrange t he game around and on top of sprouts. Shave some truffle slices on top of the game. Then drizzle the mustard sauce around, garnish with fresh bay leaves or your favorite herbs.
Serve immediately.
Yield
4 servings
Pan-Roasted Brussel Sprouts and Oven-Dried Tomatoes
Ingredients
2 cups quartered brussel sprouts
4 tbs vegetable oil
salt to taste
fresh ground pepper to taste
1 cup oven dried tomatoes (see recipe)
Method
1. place the brussel sprouts into a hot sauté pan with oil. Toss until golden brown, season to taste with salt and fresh ground pepper.
2. add the oven dried tomato and toss. Serve immediately.
Yield
4 servings
Oven-Dried Tomatoes
Ingredients
6 ripe roma tomatoes
4 tbs extra virgin olive oil
salt to taste
fresh ground pepper to taste
Method
1. Preheat the oven to 200 degrees F.
2. Thinly slice (1/16 of an inch) the tomatoes using a plastic mandoline or a sharp knife.
3. Using olive oil, place the sliced tomatoes on oiled parchment paper that is placed on a sheet pan (or a cookie pan)
4. Lightly season the tomato to taste with salt and pepper.
5. Place into the pre-heated oven at 200 degrees F and cook for approximately 2 hours or until tomato slices are crisp.
Yield
1 cup
Truffle Mustard Sauce
Ingredients
juice of one lemon (strained)
1 egg yolk
3 tbs Dijon mustard (Grey Poupon)
4 oz truffle oil
1 tsp chopped truffles
pepper to taste
Method
1. In a wooden bowl, add the lemon juice, whisk in the egg yolk and mustard one at a time until smooth.
2. Slowly stream in the truffle oil while whisking.
3. Add the truffles and season to taste
Yield
6 oz
Braised Red Mullet with
Beluga Caviar and Kaffir Nage
Ingredients
4 red mullet filets (scaled, skin and tail on)
4 leek ties
sea salt to taste
white pepper (fresh ground) to taste
1 1/2 qts braising oil (see recipe)
4 tsp Beluga caviar
4 tbs kaffir nage (see recipe)
4 whole kaffir leaves
2 tbs kaffir leaf (julienne cut)
1 tbs tomato concasse
Method
1. Tie the red mullet with leek ties, season to taste with salt and pepper. Place into the braising oil.
2. Place the fish in the braising oil into a pre-heated 350-degree oven. Let cook for a pproximately 4 to 5 minutes or cook until fish is cooked to a medium rare temperature.
3. Remove the red mullet from the oil then carefully blot on a paper towel.
4. Place the mullet in the center of the plate. Place the caviar along side the mullet.
5. Artfully drizzle the kaffir nage around. Garnish with kaffir leaf and julienne of kaffir and tomato concasse. Serve immediately.
Yield
4 servings
Braising Oil
Ingredients
4 cups extra virgin olive oil
2 roma tomatoes (cut in half)
2 garlic cloves
1 tsp whole black peppercorns
1 bunch lemon thyme
4 rosemary sprigs
2 parsley (flat leaf) sprigs
1 bay leaf
Method
Place all ingredients into a 4 quart sauce pan. Reserve until ready for use.
Yield 1 1/2 quarts
Kaffir Nage
Ingredients
2 tbs vegetable oil
2 onions (sliced thin)
4 ribs celery (sliced thin)
2 garlic gloves (crushed)
12 mussels (Green, New Zealand)
1 dozen Manilla Clams
3 bay leaf (fresh)
white pepper (fresh ground)
1 cup champagne
1 tbs butter (sweet)
1 tbs kaffir (minced)
1 tbs chives (finely sliced)
1 tbs chervil (snipped small)
Method
1. In a hot sauté pan add the oil, then add the onions, celery and garlic. Cook until translucent, approximately 5 to 8 minutes. (careful not to color vegetables.)
2. Add the mussels, clams, bay leaf, pepper to taste, toss and cook for 3 minutes. Add the champagne and cover, let simmer to steam open the shellfish about 2 to 3 minutes. Remove from the heat and strain.
3. Add the liquid to a sauce pan. Add the butter, blend with electric hand held blender until frothy. Adjust the seasoning. Add the kaffir, chives and chervil. Serve immediately.
Yield
1 cup
