Fallow deer

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

Brioche toast, with brie and roscoff onions

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).

Deer braise

Rough chop shoulder. Salt in rock salt, garlic and thyme, wash thoro