Ingredients
- 8 hazelnuts of venison
-
grapeseed oil
-
butter
- 2 sprigs of thyme
- 4 porcini mushrooms
- 1 clove of garlic
For the quinces poached in red wine
- 2 quinces
- 1 liter of red wine
- 2 star anise
- 5g coriander seeds
- 5 g of pepper
- 100 g of spring honey
Preparation
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Season the venison nuts, then sear them with grapeseed oil in a pan over high heat. Mark all sides well, then add butter and 1 sprig of stripped thyme. Water to the desired cooking depth. Remove from the heat and let the meat rest on a plate.
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Prepare the quinces: peel them and start poaching them cold in red wine with honey and spices. Bring to a boil for about 10 minutes and remove from the heat. Leave to cool, then cut the quinces into quarters and keep them in the wine until dressing.
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Prepare the porcini mushrooms: scrape the stems and remove any impurities. Cut the porcini mushrooms in half lengthwise, mark them in the oil over high heat in a pan. Once nicely colored, lower the heat and add 1 knob of butter, peeled and minced garlic, 1 sprig of thyme. Season with salt and freshly ground pepper. Leave to cook for 4-5 minutes.
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Reheat the venison. Place the quince quarters and roasted porcini mushrooms on the plate. Cut the meat finely and place it next to the garnish.