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: 2 large shallots, thinly sliced; 1 kg (approx 180 g pp) rump of venison; 1 litre chicken stock; 4 soup spoons Dijon mustard; 2 sprigs thyme; 100 ml red burgundy wine; 3 garlic cloves; 2 garlic cloves, finely chopped; 4 tbsp redcurrant jelly; Olive oil; Salt and pepper; 4 g green peppercorns; Double cream; 15 ml hare’s blood; 2 cloves; 1 bay leaf; 4 juniper berries; Grated nutmeg; 50 ml cognac; 200 ml red burgundy wine; 50 g grated parmesan; 4 tbsp duck fat; 300 g pasta flour; 1 egg; 20 g demerara sugar; 1 soup spoon duck fat; Pinch grated nutmeg; 1 kg King Edward potatoes; 1 kg red cabbage, thinly sliced; Freshly milled salt and pepper

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