Name: Fresh Milk Curd with Venison Consommé Scented with Rose and Truffle
Yield: Serves 8
Cuisine: Australia
Ingredients: 400 ml (14 fl oz) Oloroso Sherry; 80 g (2¾ oz) Peeled Black Winter Truffle; 2 Bay Leaves; 15 Black Peppercorns, Crushed; 100 ml (3½ fl oz) Grapeseed Oil; 2 kg (4 lb 8 oz) Aged Red Venison Neck, Chopped Through the Bone into 2 cm (¾ inch) Thick Strips (Ask your Butcher to do this for you); 2 Carrots, Diced; 2 White Celery Stalks (Inner Stalks), Diced; 10 Egg Whites; 500 g (1 lb 2 oz) Minced (Ground) Lean Venison Meat; 1 Onion, Diced; 15 ml (½ fl oz) Good Quality Rose Water; 2 ml (1/16 fl oz) Vegetarian Rennet; 6 litres (210 fl oz) Chicken Stock; 250 g (9 oz) Unsalted Butter; 2 Small Garlic Cloves, Halved; 400 ml (14 fl oz) Homogenised Jersey Milk; 3 Sprigs Thyme; 20 g (¾ oz) Finely Grated Truffle Peelings; 2 kg (4 lb 8 oz) Oxtail, Chopped Through the Bone into; 40 Organic Rose Petals; Fine Sea Salt

Preparation info

Serves
8

Difficulty
Medium

Appears in

Quay

By Peter Gilmore

Published 2010

About

I like to serve this dish as an indulgent middle course in a degustation-style menu to take diners from lighter seafood and vegetable dishes towards the meat courses. The venison consommé scented with rose and truffle is very elegant and the fresh milk curd completely dissolves in the mouth, creating a very sensual texture.

Ingredients

2 kg (4 lb 8 oz) Aged Red Venison Neck, Chopped Through the Bone into

Method

Sauté the venison neck and oxtail together in a heavy-based pot with the grapeseed oil. Make sure you get good colour and caramelisation on the meat. Add the butter, half the onion, half the carrot, half the celery and the garlic cloves. Sauté until the butter and vegetables are golden brown in colour. Deglaze with the sherry and reduce until most of the sherry has evaporated.

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Fresh Milk Curd with Venison Consommé Scented with Rose and Truffle

Ingredients

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