Quasis (Rump) of Venison with Chestnuts, Fresh Ceps, Red Cabbage Compote, Sauce Grande Veneur and Gnocchi

Name: Quasis (Rump) of Venison with Chestnuts, Fresh Ceps, Red Cabbage Compote, Sauce Grande Veneur and Gnocchi
Yield: Serves 6
Ingredients: 200 ml red burgundy wine; Grated nutmeg; 1 egg; 300 g pasta flour; 1 soup spoon duck fat; 400 g sliced, fresh cep mushrooms; 1 orange zest and juice; 1 kg King Edward potatoes; 4 soup spoons Dijon mustard; 2 cloves garlic, crushed; Pinch grated nutmeg; Freshly milled salt and pepper; 1 litre chicken stock; 2 garlic cloves, finely chopped; 3 garlic cloves; 2 sprigs thyme; 2 cloves; Olive oil; Double cream; 100 ml red burgundy wine; 50 ml cognac; 50 g grated parmesan; 4 tbsp redcurrant jelly; 20 g demerara sugar; 4 g green peppercorns; 1 cinnamon stick; 15 ml hare’s blood; Salt and pepper; 4 juniper berries; 1 kg red cabbage, thinly sliced

Preparation info

Serves
6

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Quasis of Venison

1 kg (approx 180 g pp) rump of venison
4 soup spoons Dijon m

Dinner
Main course

Method

Quasis of Venison

Season the venison with freshly milled salt and pepper and roll in the Dijon mustard, cover and keep in the fridge overnight.
Preheat the oven to 220°C. In a roasting tray heat the d