Fresh Milk Curd with Venison Consommé Scented with Rose and Truffle

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

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

Oceania
Australia
Sydney
Main course
Lunch
Gluten-free

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.