Roasted venison with sauce grand veneur, chestnut puree and forest mushroom | Christmas special
Join my online French cooking classes 👨🍳: https://learn.thefrenchcookingacademy.com/p/get-started-with-french-cooking This week we are making a deliciously classic French Christmas recipe. Roasted venison (roe deer) served with a sauce grand veneur, chestnut puree and pan fried forest mushrooms. Venison meat and grand veneur sauce is a match made in heaven. SUBSCRIBE: https://bit.ly/2Of3oJD
NEWSLETTER►https://bit.ly/2lNomli
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VISIT OUR NEW ONLINE FRENCH CULINARY SCHOOL AND BECOME A FRENCH COOKING ACADEMY STUDENT NEW ENROLLMENT START MARCH 2020 https://bit.ly/2RMeXbE
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if you never had a grand veneur sauce it is a brown peppery sauce cooked in a (gastric) which a reduction of vinegar and red wine combined with pork belly, aromatics vegetables and spices. the sauce is then sweetened with red currant jelly and transform in a unique sweet and sour fruity / peppery sauce which is simply something that has to be experienced! It goes perfectly with venison meat, and is beautifully complemented by the chestnuts and pan fried forest mushrooms.
INGREDIENTS:
800 grams (2 pounds) venison meat prepared for a roast.
Salt and pepper to season.
2 tablespoon of oil (to cook the meat)
1 litre freshly made brown beef stock
For the red wine marinade:
watch that video: https://youtu.be/Nf5LjgyZMUc
500ml full bodied red wine
1 bouquet garni
5 cloves
1 teaspoon juniper berries
2 tablespoon of cognac
50 ml of red wine vinegar
1 cup carrot
1 cups celery
1 cup onions
1 clove of garlic
For the sauce grand veneur:
3 tablespoon (unsmoked) pork belly cut in lardons
1 bay leaf
1 branche of thyme
50 ml red wine vinegar
100 ml red wine marinade (from the meat)
3 quarter of the vegetable garnish from the marinade.
500 ml of thickened brown stock.
1 tablespoon of red currant marmelade
1 table spoon crushed black peppercorns
1 heaped teaspoon tomato paste
For the chestnut puree:
500 grams cooked chestnuts
200 ml of full cream (heavy whipping cream)
salt and pepper to season.
Pan fried Forest mushrooms:
300 grams mixed forest mushrooms
1 tablespoon of butter
salt and pepper
***********************************************************************************
VISIT OUR NEW ONLINE FRENCH CULINARY SCHOOL AND BECOME A FRENCH COOKING ACADEMY STUDENT NEW ENROLLMENT START EARLY 2020
*****************************************************************************************
IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL
🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: https://bit.ly/2Of3oJD
🎗️ join the FCA community on Patreon: https://bit.ly/2XaXw3F
🗣️ Spread the word about the channel and the website
🛒 Visit my Amazon cookware page: https://amzn.to/2sQZd9z.
UTENSILS AND COOKWARE STARTER KIT:
*******************************************************
Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei
Heavy duty cutting board (wood):
https://amzn.to/2H4J5ZR
Essential utensil set:
https://amzn.to/2Y3eIc2
Kitchen scales Us Oz and metric grams:
https://amzn.to/2Vj0Flx
Measuring cups set:
https://amzn.to/2ViYkqT
Great starter cookware set (tri-ply clad):
https://amzn.to/2DWJD2a
A good nonstick pan:
https://amzn.to/2VW02OF
A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
https://amzn.to/2vKiB9M
Forged knife set (mercer culinary):
https://amzn.to/2WuDZvs
Fibrox knife set (victorinox):
https://amzn.to/2DRrbaV
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
The professional chef:
https://amzn.to/2H4xPfW
Le garde manger:
https://amzn.to/3001yOH
Paul Bocuse Institute culinary book:
https://amzn.to/2H4jr7y
The complete robuchon:
https://amzn.to/30172cb
The professional Patry chef:
https://amzn.to/301Q3WX
Baking and pastry, mastering the art:
https://amzn.to/2vCU0Ue
Beautiful French Pastry recipe book:
https://amzn.to/2H2a1tc
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
https://amzn.to/2PP8ZUr
Larousse gastronomique:
https://amzn.to/2H4HWBK
Le repertoire de la cuisine (in english):
https://amzn.to/2H3TKE5
World atlas of wine:
https://amzn.to/2VLiB84
Видео Roasted venison with sauce grand veneur, chestnut puree and forest mushroom | Christmas special канала French Cooking Academy
NEWSLETTER►https://bit.ly/2lNomli
***********************************************************************************
VISIT OUR NEW ONLINE FRENCH CULINARY SCHOOL AND BECOME A FRENCH COOKING ACADEMY STUDENT NEW ENROLLMENT START MARCH 2020 https://bit.ly/2RMeXbE
*****************************************************************************************
if you never had a grand veneur sauce it is a brown peppery sauce cooked in a (gastric) which a reduction of vinegar and red wine combined with pork belly, aromatics vegetables and spices. the sauce is then sweetened with red currant jelly and transform in a unique sweet and sour fruity / peppery sauce which is simply something that has to be experienced! It goes perfectly with venison meat, and is beautifully complemented by the chestnuts and pan fried forest mushrooms.
INGREDIENTS:
800 grams (2 pounds) venison meat prepared for a roast.
Salt and pepper to season.
2 tablespoon of oil (to cook the meat)
1 litre freshly made brown beef stock
For the red wine marinade:
watch that video: https://youtu.be/Nf5LjgyZMUc
500ml full bodied red wine
1 bouquet garni
5 cloves
1 teaspoon juniper berries
2 tablespoon of cognac
50 ml of red wine vinegar
1 cup carrot
1 cups celery
1 cup onions
1 clove of garlic
For the sauce grand veneur:
3 tablespoon (unsmoked) pork belly cut in lardons
1 bay leaf
1 branche of thyme
50 ml red wine vinegar
100 ml red wine marinade (from the meat)
3 quarter of the vegetable garnish from the marinade.
500 ml of thickened brown stock.
1 tablespoon of red currant marmelade
1 table spoon crushed black peppercorns
1 heaped teaspoon tomato paste
For the chestnut puree:
500 grams cooked chestnuts
200 ml of full cream (heavy whipping cream)
salt and pepper to season.
Pan fried Forest mushrooms:
300 grams mixed forest mushrooms
1 tablespoon of butter
salt and pepper
***********************************************************************************
VISIT OUR NEW ONLINE FRENCH CULINARY SCHOOL AND BECOME A FRENCH COOKING ACADEMY STUDENT NEW ENROLLMENT START EARLY 2020
*****************************************************************************************
IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL
🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: https://bit.ly/2Of3oJD
🎗️ join the FCA community on Patreon: https://bit.ly/2XaXw3F
🗣️ Spread the word about the channel and the website
🛒 Visit my Amazon cookware page: https://amzn.to/2sQZd9z.
UTENSILS AND COOKWARE STARTER KIT:
*******************************************************
Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei
Heavy duty cutting board (wood):
https://amzn.to/2H4J5ZR
Essential utensil set:
https://amzn.to/2Y3eIc2
Kitchen scales Us Oz and metric grams:
https://amzn.to/2Vj0Flx
Measuring cups set:
https://amzn.to/2ViYkqT
Great starter cookware set (tri-ply clad):
https://amzn.to/2DWJD2a
A good nonstick pan:
https://amzn.to/2VW02OF
A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
https://amzn.to/2vKiB9M
Forged knife set (mercer culinary):
https://amzn.to/2WuDZvs
Fibrox knife set (victorinox):
https://amzn.to/2DRrbaV
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
The professional chef:
https://amzn.to/2H4xPfW
Le garde manger:
https://amzn.to/3001yOH
Paul Bocuse Institute culinary book:
https://amzn.to/2H4jr7y
The complete robuchon:
https://amzn.to/30172cb
The professional Patry chef:
https://amzn.to/301Q3WX
Baking and pastry, mastering the art:
https://amzn.to/2vCU0Ue
Beautiful French Pastry recipe book:
https://amzn.to/2H2a1tc
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
https://amzn.to/2PP8ZUr
Larousse gastronomique:
https://amzn.to/2H4HWBK
Le repertoire de la cuisine (in english):
https://amzn.to/2H3TKE5
World atlas of wine:
https://amzn.to/2VLiB84
Видео Roasted venison with sauce grand veneur, chestnut puree and forest mushroom | Christmas special канала French Cooking Academy
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