Venison with Mushroom Chips, Mushroom Cream, Parsnip Cream, and Smoked Potatoes
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
3
Description
Recipe taken from the book 'Taste Geography. Latvia' by John Smith.
Ingredients
- Venison - 6.2 oz
- Olive Oil - 2 fl oz
- Aspen mushrooms - 0.4 oz
- Buckwheat Groats - 0.9 oz
- Arborio rice - 0.9 oz
- Porcini Mushrooms - 1.8 oz
- Salt - to taste
- Parsnip - 1.8 oz
- Linden Honey - 0.4 oz
- Salad Potatoes - 5.3 oz
Step by Step guide
Step 1
Marinate the venison in olive oil for 5 minutes, then immediately sear it in a hot skillet on all sides. Reduce the heat to low and cook for 3–4 minutes, constantly turning the steak. The meat should be juicy and medium-rare.
Step 2
For the mushroom chips, cook all ingredients (forest mushrooms, buckwheat, Arborio rice) until fully cooked, then blend until smooth. Spread the mixture on a silicone mat in the shape of chips, 2–3 mm thick, dry at 140°F, and deep-fry for 10 seconds at 428°F.
Step 3
For the mushroom cream, mix the portobello mushrooms, 15 ml of olive oil, and salt, then place in an oven preheated to 356°F for 20 minutes. Blend until creamy and strain through a sieve.
Step 4
For the parsnip cream, mix all ingredients (parsnip, linden honey, 10 ml of olive oil, a pinch of salt) and bake in the oven at 356°F for 20 minutes. Add a teaspoon of water, simmer on the stove for 5 minutes. Then blend until creamy and strain through a sieve.
Step 5
To prepare the smoked potatoes, marinate the potatoes in olive oil and salt, then immediately bake in the oven at 392°F until al dente. Before serving, char with a torch.
Step 6
Garnish with microgreens and mushroom chips when serving.
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