Mushroom tartelette with braised venison, Jerusalem artichoke and foamy game jus

Name: Mushroom tartelette with braised venison, Jerusalem artichoke and foamy game jus
Ingredients: 1 Egg; 5 g Salt; 125 g Butter; 225 g All-purpose flour; 25 g Cornstarch; 8 g Porcini powder; 20 g Ice water; 300 g Venison shoulder; 0.5 l Water; 100 g Onion; 30 g Colorozo salt; 100 g Carrot; 100 ml Red wine; 3 Thyme sprigs; 300 ml Game stock; 2 Bay leaves; Salt and pepper; 20 g Butter; 300 g Mixed wild mushrooms; 150 ml Debic Culinary Original 20%; 300 ml Game jus; 1 g Salt; 40 g Butter; 1 Cinnamon stick; 1 Red pointed cabbage; 1 units.theelepel Baking Soda; 300 g Jerusalem artichoke; 100 ml Debic Whipping Cream 40%; 50 ml Debic Roast & Fry; 100 ml Red wine

Warm tartelette with braised venison, Jerusalem artichoke and foamy game jus. Served with shimeji mushrooms and sauerkraut of red pointed cabbage.Ingredients for 10 people.

Ingredients

1Egg

5gSalt

125gButter

225gAll-purpose flour

25gCornstarch

8gPorcini powder

20gIce water

300gVenison shoulder

0.5lWater

100gOnion

30gColorozo salt

100gCarrot

100mlRed wine

3Thyme sprigs

300mlGame stock

2Bay leaves

Salt and pepper

20gButter

300gMixed wild mushrooms

150mlDebic Culinary Original 20%

300mlGame jus

1Cinnamon stick

1gSalt

1units.theelepelBaking Soda

300gJerusalem artichoke

100mlDebic Whipping Cream 40%

50mlDebic Roast & Fry

40gButter

1Red pointed cabbage

100mlRed wine

100mlGame stock

75mlRed wine vinegar

40gSugar

Bay leaf

2Thyme sprigs

Clove

Salt

Preparation

Mix flour, porcini powder and salt. Rub the cold butter into the flour until a coarse, sandy mixture forms. Add the egg and mix briefly. If necessary, add the ice water until the dough just comes together. Knead as little as possible.
Flatten, wrap in foil and let rest in the fridge (4°C) for at least 1 hour. Roll out to 2 mm thickness.
Carefully line the tartelette molds. Lightly prick the bottom with a fork.
Place the molds in the fridge for at least 30 minutes and then 15 minutes in the freezer.
Line with baking paper and fill with baking beans or rice. Bake for 12 minutes at 160°C fan oven. Remove the filling.
Brush immediately with clarified butter or beaten egg white. Bake for another 5-8 minutes until golden brown.

Brine the venison for 12 hours in a brine bath of water and curing salt. Then rinse the meat thoroughly under cold running water and pat dry with kitchen paper.
Heat a splash of oil in a roasting tin or deep pan and brown the venison all over until golden brown.
Add the chopped onion and carrot and briefly fry them. Deglaze with the red wine and add the game stock. Let it simmer gently for about 3 hours until the meat is fully cooked and easily falls apart.
Remove the meat from the sauce and roughly pull it apart.

Briefly fry the wild mushrooms in butter and season with salt and pepper.

Heat the game jus with the cinnamon stick and let it infuse gently for about 10 minutes.
Remove the cinnamon stick and add the Debic Culinair Original. Bring briefly to the boil and blend smooth with a hand blender.
Just before serving, froth up lightly with the hand blender and spoon the foam directly onto the dish.

Peel the Jerusalem artichoke and cut into equal pieces.
Heat the Debic Roast & Fry in a pressure cooker and fry the Jerusalem artichoke with the salt for a few minutes until lightly colored.
Add the baking soda and mix well. Immediately close the pan and cook under pressure for 20 minutes. Cool the pan under cold running water until the pressure is completely gone. Add the cream and blend the Jerusalem artichoke until smooth in a blender.
Optionally, pass through a fine sieve and place in a piping bag.

If necessary, remove the outer leaves and cut the red pointed cabbage into 10 equal wedges. Leave part of the core intact so the wedges stay together.
Melt the butter in a wide sauté pan and brown the cabbage on one side.
Add the sugar and let it caramelize lightly. Deglaze with red wine and red wine vinegar, then add game stock, bay leaf, clove, and thyme. Cover and cook gently for 15-20 minutes until the cabbage is translucent and tender but retains its shape.
Remove the wedges from the pan and reduce the liquid to a light syrupy reduction. Glaze the cabbage in this just before plating.

Fill the warm tartelette with the stewed venison and top with the sautéed wild mushrooms.
Pipe some dollops of caramelized Jerusalem artichoke cream between the meat and the mushrooms.
Place a glazed wedge of red pointed cabbage on the plate next to the tartelette.
Finish with the cinnamon foam and some edible flowers.