Fallow deer

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

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