Recipes
Venison rack with blue cheese dumplings and salsa verde
Recipe by Brad Farmerie - Public NYC
Take off the cap of the venison and scrape the bones. Add a bit of olive oil and season. Colour it in a pan and roast for 7 to 10 minutes.
For the dumplings, cook the potatoes in salted water. Peel the skin and mix the potatoes with the blue cheese, egg white, parmesan and nutmeg. Put mixture in the refrigerator. After a few hours mould the mixture into shape, - flat circles. Roll them in flour, colour them in a pan with oil and put them into the oven at 150 ̊C for 5 minutes.
Blend all the ingredients for the salsa verde, adding a little of the oil after each step.
Start to cook the mushrooms with olive oil and finish with butter. Add the garlic and the marjoram. Put them into the oven at 150 ̊C for 5 minutes.
Season the baby spinach with olive oil, sherry vinaigrette and salt. Add the mushrooms.
To serve, put one dumpling on a plate. Dress the salad over. Cut the meat and put one slice on the side. Sauce with the cooking juice of the meat and the salsa verde. Add a few more wild mushrooms and season.
Preparation: 30 mins
Time to cook: 30 mins
Ingredients
Venison
1 New Zealand farmed venison frenched rack (1kg)
olive oil
fleur de sel, pepper
Wild mushrooms
2 cups wild mushrooms
olive oil
1 tbsp butter
1 tbsp garlic, minced
1 tbsp marjoram, chopped
Salad
a large bunch of raw spinach
olive oil
salt
Sherry vinaigrette
½ cup sherry vinegar
½ cup extra virgin olive oil
Blue cheese dumpling
500g floury potato
50g blue cheese
1 egg white
½ cup parmesan, grated
1 pinch nutmeg, grated
flour
oil
Salsa verde
50g stale bread
2 boquerones (marinated white anchovies)
1 tbsp capers
1 garlic clove
½ cup basil
2 cups parsley
1 tbsp cabernet sauvignon vinegar
½ cup olive oil
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