Dolphin House Brasserie – Venison Martin0
The venison dish was very neatly presented. The consommé had a wonderful flavour and finished to a very high standard. Flavour combination went really well.
Venison itself was cooked to perfection, texture excellent and the ash was not over powering, just right.
A very good dish well cooked and presented.
How would you improve the dish;
The game chips went soggy straight away. Perhaps they could be placed on top of the venison.
225g pasta flour
Tsp olive oil
4 egg whites
150ml double cream
250g wild mushrooms
Whisk eggs and yolks together to combine. Blitz together with pasta flour until combined, add olive oil until smooth. Cling film and leave to rest for 30 minutes. Roll to 2mm thick and cut in to circles
For the filling: blitz 4 egg whites with the venison trim, cream, chopped sage, wild mushrooms. Season to taste. Pipe in to pasta circles and shape the pasta in to tortellini.
3 litres of venison stock
8 egg whites
Chop onions, carrots, mushrooms and beetroots and mix with egg white. Add to stock and simmer very gently until clear. Siphon consommé from the egg white raft. Season well to taste.
Jerusalem Artichoke Puree
500g Jerusalem artichokes
50g of peeled hazlenuts
Add chopped artichokes to a pan and fill with cream until just covering the artichokes. Cook until almost cooked and add hazelnuts until the hazelnuts are soft. Strain the artichokes, reserving the cooking liquor. Blitz the artichokes whilst adding the reserved cooking liquor until thick and smooth, spreading consistency. Add a pinch of nutmeg and the juice of half a lemon to taste. Season to taste.
Ash Rolled Venison
Vac pac venison loin and add to a water bath of 60 degrees for 20 minutes. Pan fry to seal for 5 minutes. Season well. And roll in ash.