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Ingredients
Chicken mousse
- 120 g thickened cream
- 2 tbsp dried porcini mushrooms
- hot water, for soaking
- 100 g fresh Swiss brown mushrooms
- 10 g unsalted butter
- 3 sprigs fresh thyme, leaves only
- 2 pinches salt
- 1 pinch ground black pepper
- 1 skinless chicken breast fillet, cut into pieces (2 cm - approx. 250 g)
- 1 egg
- 1 egg yolk
Crêpes
- 30 g unsalted butter
- 325 g milk
- 1 egg
- 150 g plain flour
Red wine jus
- 1 carrot, trimmed and cut into pieces
- 2 celery stalks, cut into pieces
- ½ leek, white part only, cut into pieces
- 1 onion, cut into quarters
- 20 g olive oil
- 1 dried bay leaf
- 3 sprigs fresh thyme
- 1 star anise
- 2 - 3 juniper berries
- 100 g Madeira wine
- 350 g red wine
- 1 tsp Chicken stock paste (see Tips)
- 2 tsp Beef stock paste (see Tips)
- 1500 g water
Assembly
- 500 g puff pastry (see Tips)
- 500 g venison loin, or 2 smaller fillets placed one on top of each other (see Tips)
- salt, to season
- ground black pepper, to season
- 1 egg, lightly beaten
Braised red cabbage
- 500 g red cabbage, thinly sliced
- 50 g unsalted butter
- 100 g red wine
- 50 g vinegar, raspberry
- 3 sprigs fresh thyme, leaves only
- 1 pinch sugar
Celeriac purée
- 400 - 450 g celeriac, cut into pieces (1 cm)
- 40 g unsalted butter
- 2 sprigs fresh thyme, leaves only
- 100 g thickened cream
- 250 g milk
- salt, to taste
Caramelised eschalots
- 4 - 6 eschalots, cut into halves
- olive oil, for frying
- Nutrition
- per 1 portion
- Calories
- 6766.6 kJ / 1611.1 kcal
- Protein
- 73.8 g
- Carbohydrates
- 96.3 g
- Fat
- 98.5 g
- Saturated Fat
- 54.3 g
- Fibre
- 22.6 g
- Sodium
- 1295.7 mg
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