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©Copyright 2004 MSCOMM
Michele Serre, Editor
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Fallow Deer Loin in Black Trumpet Mushroom Mousse, Baked Pink Lady Apples and Celery Beet Salad
Preheat oven at 150° C (300°F)
Preparation time: 15 minutes
Cooking time: 16 minutes (loin)
4 hours (apples)
Cost: Moderate to expensive
Difficulty: Relatively easy
Ingredients for 4 people
1 venison loin, cleaned
450 g (1 lb.) black trumpet mushrooms
1 chicken breast
5 egg whites
250 ml (1 cup) vegetable consommé
Pink Lady Apples Baked in a Clay Pot
10 Pink Lady apples, peeled, cored and thinly sliced
Turbinado sugar
Butter
Celery Beet Salad
1 celery root, wrapped in foil and baked in the oven
2 beets, boiled in salted water
Grape seed oil
Salt and pepper
Shallots, cut into very small dice (brunoise)
Lemon juice
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Preparing the Fallow Deer Loin
- In a Robot Coupe, blend the chicken breast, trumpet mushrooms, egg whites and consommé to a very fine mousse.
- Season the venison loin with salt and pepper.
- Coat the loin with the mousse and wrap in plastic wrap.
- Poach in water to 80° C (175° F), about 16 minutes.
Preparing the Pink Lady Apples Baked in a Clay Pot
Brush the clay pot with butter, layer in the apple slices with sugar and bake for 4 hours at 150° C (300°F).
Celery Beet Salad
- Cut the celery and beets into round slices.
- Add the shallots, salt, pepper, grape seed oil and lemon juice. Mix together.
Presentation
- Slice the venison into medallions.
- Garnish with the celery beet salad and baked apples.
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