Deer mousse with smoked venison leg, cranberry puree, chestnut jelly and herb crumble
Raw materials
Deer mousse
150 g venison loin
150 g venison shoulder
100 g carrots
100 g celery
60 g onion
40 g English bacon
80 ml red wine
20 g frozen cranberries
35 g sugar
1 g bay leaf
1 g allspice
1 g juniper
10 g thyme
20 ml cream
6 g gelatin
30 g butter
salt, pepper
Smoked venison leg
60 g venison leg
7 g praganda (butcher's pickling salt)
8 g schinkomat (ham spray)
100 ml of water
Cranberry puree
40 g frozen cranberries
10 g sugar
20 ml port wine
2 g ground cinnamon
Chestnut jelly
160 g peeled chestnuts
250 ml cream 30%
4 g gelatin
50 g sugar
salt, pepper
Herb crumble
50 g toast bread
10 g flat-leaf parsley
Antlers / biscuit
20 g plain flour
20 g butter
20 g eggs
16 g English bacon
Procedure
Deer mousse: Grind the deer meat in a meat grinder. Dice the carrots and celery, fry in 2/3 of the butter until golden brown, add the onion, spices, English bacon and thyme. Fry until dark, add the minced meat and fry in the fat. Add the sugar, let it caramelize slightly, pour in the wine, boil briefly and add water. Add salt, pepper and cranberries, simmer until soft. Finally, add the cream, blend until smooth and add the gelatin. Fill into silicone molds.
Smoked venison leg: Mix praganda, schinkomat and water, inject part of the mixture into the meat, use the rest to marinate the meat for 2 days. Then remove the meat from the marinade and smoke in a convection oven at 65 °C with 30% humidity for approximately 3 hours. Switch to steam at 81 °C. The meat is ready when it reaches 71 °C in the core.
Cranberry puree: Caramelize the sugar, add the cranberries, port wine and cinnamon, cook until thickened and blend until smooth.
Chestnut jelly: Mix all ingredients except gelatin in a thermomix at 80 °C until smooth, then add the soaked gelatin and pour into molds.
Herb crumble: Remove the crust from the toasted bread, tear it into pieces, mix it with the parsley and dry it at room temperature.
Antlers/biscuit: Cut the English bacon into cubes and bake in the oven. Add to the other ingredients, mix, pour into a mold and bake for 6 minutes at 150 °C.
Serving: Garnish with antler-shaped biscuit, herb crumble and micro herbs.
Variations
Cranberry puree can be replaced with blackberry or sea buckthorn puree, or other sour forest fruits. The appetizer can be prepared from various types and parts of game.