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 few olive oil and season. Color it in a pan and roast it from 7 to 10 min.
For the dumpling, cook the potatoes in salted water. Pull out the skin and mix them with theblue cheese, the egg white, the parmesan and the nutmeg. Put it in the refrigerator. After a few hours, put it in shape, in flat circle. Pass them into the flour, color them in a pan with oil and pass them into the oven at 150C° during 5 minutes.
Blend all the ingredients from the salsa verde by adding the oil step by step.
Start to cook the mushrooms with olive oil and finish with butter. Add the garlic and the marjoram. Pass them into the oven at 150C° for 5 min.
Season the baby spinach with olive oil, sherry vinaigrette and salt. Add 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. Season.
Preparation: 30 mins
Time to cook: 30 mins
Ingredients
Venison
1 New Zealand venison frenched rack (1kg)
Fleur de sel, pepper
Flour
a large bunch of raw spinach
Sherry vinaigrette
1/2 cup of sherry vinegar
1/2 cup of extra virgin olive oil
Wild mushrooms
2 cups of wild mushroom
1 tblsn of butter
1 tbs of minced garlic
1 tbs of chopped marjoram
1 tsp of salt
Blue Cheese Dumpling
50 gm of blue cheese
500 gr of floury potato
1 egg white
1/2 cup of grated parmesan
1 pinch of grated nutmeg
Salsa verde
50 gr of stale bread
2 boquerones (marinated white anchovies)
1 tblspn of capers
1 garlic clove
1/2 cup of basil
2 cups of parsley
tblspn of cabernet sauvignon vinegar
1/2 cup of olive oil
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