Name: Fallow deer (Brioche toast, with brie and roscoff onions)
Yield: Makes 8
Ingredients: 1 sprig thyme; 250 g shoulder; 250 g t45 flour; Rock salt; Thyme; 1 borage flower; 3 fine slices black truffle; 1 gold leaf; 3 chive spears; 3 pieces radicchio di Trevis; 100 ml venison sauce; 50 ml milk; Garlic; 20 g yeast; 190 g unsalted butter (at room temp’); 7.5 g kosher salt; 250 g brie; 4 eggs; 5 g bitter chocolate; 80 g shredded deer braise; 8 onions, cut in half horizontally, not through the root (skin on), season; 50 g caster sugar; 30 g caster sugar; 40 ml venison sauce; Decorative flowers; Olive oil, a dash; 1 garlic clove; 50 g beurre noisette; Break down ½ rack into 8 cutlets French trimmed (1 cutlet per portion)

Preparation info

Makes
8

Difficulty
Medium

Appears in

Pied à Terre

By Asimakis Chaniotis and David Moore

Published 2021

About

Ingredients

Deer

Break down ½ rack into 8 cutlets French trimmed (1 cutlet per portion)
50 g beurre noisette

Main course

Method

Deer

Sear the cutlet in the beurre noisette with garlic and thyme until golden brown. Keep basting cutlet with the butter until the core temperature reaches 48 C. Rest for 4 mins, keep warm (temperature should rise to 54 C).