Cervena Fillets with Tarte Tatin of Mushrooms, Red Wine Jus & Parsnip Puree
Cervena is premium farmed venison from New Zealand. Cervena is distinguished from all other venison by the trademarked assurance that the meat has been naturally raised and processed in licensed Cervena plants according to internationally recognized quality standards.
Cervena Fillets with Tarte Tatin of Mushrooms, Red Wine Jus & Parsnip Puree
Serves 4
Cervena fillet:
Season the fillets and sear in a hot pan until nicely colored all over. Place in a 130șC oven and cook slowly for 20 mins. Remove and rest in a warm place.
Red wine sauce:
Use same pan as the meat was cooked in add butter and shallots, cook until soft, add wine and reduce, add meat stock and thicken slightly.
Parsnip puree:
Puree the parsnips, scrape out a small portion the vanilla seeds, add to the puree, blend in butter, cream and eggs, season, place in buttered mould, cook in water bath or steamer for approximately 30 minutes, turn out and serve.
tarte tartin:
Cut the shallots in half and place in a pan with butter, crushed garlic and red wine. Slowly cook until well colored and moisten with a little venison jus. Continue cooking until the liquid has evaporated then allow to cool, add the parsley and thyme. Clean the mushrooms and roast for 30 minutes with whole garlic cloves,. When the mushrooms are cooked and leathery cool, slice mushrooms
tarte:
Brush a non stick tartlette case with butter or cooking spray or line pan with nonstick paper. Layer in the mushrooms. Sprinkle on the shallots. Cover with the pastry and press down. Cook for 15 minutes in a hot 210șC oven until pastry is nicely browned.
To serve:
Slice each venison fillet into 3 medallions. Turn out the parsnip mousse. Turn out the tarte tartin. Pour around the red wine sauce. Garnish with diced winter vegetables and parsnip fries
Cervena fillet:
4 venison fillet shapes cut from leg or shortloin 200 grams each
1 tbsp of cracked 4 peppercorn mix
Red wine sauce:
30 grams chopped shallots
1 knob (walnut size) of butter
100 mls red wine (pinot noir)
100 mls of venison or meat stock
Salt & pepper
Parsnip puree:
2 peeled parsnips, steamed with one vanilla pod until soft
50 grams butter
3 eggs
100 mls cream
Ground nutmeg
Salt and white pepper
tarte tartin:
50 grams of shallots
2 cloves of garlic crushed
50 grams of unsalted butter
2 tbsp of chopped parsley
1 tsp of wild thyme
50 mls of red wine
20 mls of sherry or aged balsamic vinegar
4 x 75mm discs of puff pastry or 1 x 20cm round of puff pastry
1 cup of strong venison stock
4 portabello mushrooms or a mixture of mushrooms i.e. Swiss brown,
Champignons shitake
Egg wash
Cervena Fillets with Tarte Tatin of Mushrooms, Red Wine Jus & Parsnip Puree
Serves 4
Cervena fillet:
Season the fillets and sear in a hot pan until nicely colored all over. Place in a 130șC oven and cook slowly for 20 mins. Remove and rest in a warm place.
Red wine sauce:
Use same pan as the meat was cooked in add butter and shallots, cook until soft, add wine and reduce, add meat stock and thicken slightly.
Parsnip puree:
Puree the parsnips, scrape out a small portion the vanilla seeds, add to the puree, blend in butter, cream and eggs, season, place in buttered mould, cook in water bath or steamer for approximately 30 minutes, turn out and serve.
tarte tartin:
Cut the shallots in half and place in a pan with butter, crushed garlic and red wine. Slowly cook until well colored and moisten with a little venison jus. Continue cooking until the liquid has evaporated then allow to cool, add the parsley and thyme. Clean the mushrooms and roast for 30 minutes with whole garlic cloves,. When the mushrooms are cooked and leathery cool, slice mushrooms
tarte:
Brush a non stick tartlette case with butter or cooking spray or line pan with nonstick paper. Layer in the mushrooms. Sprinkle on the shallots. Cover with the pastry and press down. Cook for 15 minutes in a hot 210șC oven until pastry is nicely browned.
To serve:
Slice each venison fillet into 3 medallions. Turn out the parsnip mousse. Turn out the tarte tartin. Pour around the red wine sauce. Garnish with diced winter vegetables and parsnip fries
Cervena fillet:
4 venison fillet shapes cut from leg or shortloin 200 grams each
1 tbsp of cracked 4 peppercorn mix
Red wine sauce:
30 grams chopped shallots
1 knob (walnut size) of butter
100 mls red wine (pinot noir)
100 mls of venison or meat stock
Salt & pepper
Parsnip puree:
2 peeled parsnips, steamed with one vanilla pod until soft
50 grams butter
3 eggs
100 mls cream
Ground nutmeg
Salt and white pepper
tarte tartin:
50 grams of shallots
2 cloves of garlic crushed
50 grams of unsalted butter
2 tbsp of chopped parsley
1 tsp of wild thyme
50 mls of red wine
20 mls of sherry or aged balsamic vinegar
4 x 75mm discs of puff pastry or 1 x 20cm round of puff pastry
1 cup of strong venison stock
4 portabello mushrooms or a mixture of mushrooms i.e. Swiss brown,
Champignons shitake
Egg wash
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