Ingredients
Servings
- FONTINA FOAM -------------------------
- 70 ml full-fat sour cream
- 70 ml buttermilk
- 50 g fontina cheese, crumbled
- 1 Tbsp red wine vinegar
- salt
- Tools: 1-pint iSi Gourmet Whip Plus siphon and cartridge
- VENISON ---------------------------------
- 500 g venison (diced in 1 cm cubes)
- 1 tsp paprika
- 0.5 tsp dried thyme or 1 tsp fresh thyme
- salt and black pepper
- 100 ml vegetable oil
- 0.5 cup finely diced carrot, leek and celery
- 2 garlic cloves, crushed
- 1 bacon rasher, finely sliced
- 1 garlic clove
- 100 ml red wine
- 0.5 tsp vinegar (red wine or balsamic)
- 1 Tbsp tomato paste
- 1 tsp Dijon-mustard
- 0.5 lemon, zest
- 100 ml meat stock
- 1 Tbsp corn flour
Recommended sides
crunchy fresh vegetables like French beans and carrots blanched briefly
peeled cherry tomatoes
shavings of parmesan
spaghetti or pappardelle pasta or try Shannon’s recipe for homemade pasta >>
Servings
- FONTINA FOAM -------------------------
- 70 ml full-fat sour cream
- 70 ml buttermilk
- 50 g fontina cheese, crumbled
- 1 Tbsp red wine vinegar
- salt
- Tools: 1-pint iSi Gourmet Whip Plus siphon and cartridge
- VENISON ---------------------------------
- 500 g venison (diced in 1 cm cubes)
- 1 tsp paprika
- 0.5 tsp dried thyme or 1 tsp fresh thyme
- salt and black pepper
- 100 ml vegetable oil
- 0.5 cup finely diced carrot, leek and celery
- 2 garlic cloves, crushed
- 1 bacon rasher, finely sliced
- 1 garlic clove
- 100 ml red wine
- 0.5 tsp vinegar (red wine or balsamic)
- 1 Tbsp tomato paste
- 1 tsp Dijon-mustard
- 0.5 lemon, zest
- 100 ml meat stock
- 1 Tbsp corn flour
Recommended sides
crunchy fresh vegetables like French beans and carrots blanched briefly
peeled cherry tomatoes
shavings of parmesan
spaghetti or pappardelle pasta or try Shannon’s recipe for homemade pasta >>
Fontina foam
Combine everything except the salt in a blender and puree until very smooth.
Season the mixture with salt and pour it into the canister of a 1-pint iSi Gourmet Whip Plus siphon. Charge the siphon with one iSi cream (N20) cartridge according to the manufacturer’s instructions.
Shake the siphon and refrigerate until well chilled, 30 minutes.
Pasta
Cook your favourite pasta or try Shannon’s pasta recipe >>
Reserve half a cup of pasta water for adding to ragout when serving.
Ragout
Spice the venison with paprika, thyme and pepper. Fry it in hot oil until well coloured. Season with salt.
Add the diced vegetables, the garlic clove and the bacon and sauté until the vegetables are soft.
Add the red wine, then mix in the vinegar, tomato paste, mustard and the lemon zest.
Combine with the meat stock and let it simmer for about an hour.
When the venison is tender, add the corn flour (mixed in a little water), heat it up gently and season with salt and pepper.
To serve
Warm the ragout in a pan, add the cooked pasta and combine well.
Add a little of the reserved pasta water to moisten the sauce and then serve hot with the topping sprinkled over it.
Add the fontina foam holding the siphon upside down and shaking it. Press the lever to release the foam.
Add chosen toppings.
Here are some tips to help with this recipe
Enhance the flavour!
A dash of olive oil helps to enhance the flavour.
