Everyone is happy with a nice piece of meat, right? Steak is actually always good. I prefer to choose quality and if necessary take a smaller piece. Otherwise it is such a waste of time and effort.

For this dish I went back to work with a delicious tender deer fillet from Het Zeeuwse Hert, as you probably know by now, we sometimes work together.

I cooked the meat sous vide, that way you can easily get the best cooking done. If you don't have the necessary materials, you can also fry the meat in a frying pan; about 3-4 minutes per side.

The mushroom sauce was the discovery of this dish, but don't underestimate the aubergine either.
In terms of carbohydrates, pearl couscous makes a contribution, which you serve in a separate bowl. It will take you some time but trust me, it's worth it.
To work!

Hert met paddestoelensaus, aubergine en courgette — Pin
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Venison with mushroom sauce, eggplant and zucchini

0.0 from 0 votes

Course: Main dishDifficulty: Average

Portions

persons

Preparation time (indication)

hour

minutes

Tools:
– Food processor
- Blender
– Sous vide set
– Plug set

Ingredients

2 deer tenderloins of 150 gr each (#spon)
1 twig rosemary
2 cloves garlic
1 eggplant
50 ml soy sauce
50 ml mirin
1 tsp ginger syrup
1 el honey
250 gr chestnut mushrooms
50 ml jus de veau (I use – nice and simple and quick – powder from Chef
25 gr butter
1 zucchini
4 el Piccalilly
120 gr pearl couscous
20 gr dried cranberries, finely chopped
20 gr pistachios, roughly chopped
Allspice d'espelette
Smoked paprika powder
1 shallot, finely chopped
Juice of half a lemon
Optional: edible flower petals (marigolds) and nasturtium leaves

Preparation

Teriyaki eggplant
Cut 4 slices of aubergine of 2 cm thick, then cut them out with the largest skewer that fits all slices.
Mix the soy sauce, mirin, ginger syrup, honey and a finely chopped garlic clove.
Leave to marinate for an hour in a small container so that the discs are always covered (or vacuum seal).
By the time you want to bake them: preheat the oven to 200°C. Grease a small baking dish and place the aubergine slices in it. Bake for 20 minutes, turning every 5 minutes so that they caramelize nicely on all sides.
Save the marinade.
mushroom sauce
Grind the chestnut mushrooms completely fine in your food processor with 12.5 gr salt (5%).
Place a paper towel in a sieve and spoon in the mushrooms.
Drain over a bowl.
Mix this liquid with 50% jus de veau. So if you have 50ml of liquid, add 25ml of jus de veau.
Boil this together and assemble with 25 gr of cold butter (so again 50%); stir the butter into the sauce.
Set aside until use, then heat and froth with an immersion blender.
deer tenderloin
Vacuum the meat with a sprig of rosemary, a clove of garlic halved lengthwise and a dash of olive oil.
Cook this sous vide at 55°C, half an hour per cm of thickness.
Then pat dry and fry briefly in a frying pan over high heat in some olive oil and butter. Add some of the teriyaki marinade in which the aubergine has been marinated. You want the meat to be nicely browned on the outside.
Zucchini
Cut 2 slices of zucchini about 2cm thick.
Sprinkle with salt and drain in a colander or sieve for 10 minutes.
Boil for 3 minutes in lightly salted water and then rinse with cold water. Let it drain.
Push the piccalilli through a sieve to remove all the pieces. Put the smooth piccalilli in a piping bag.
Lightly brush one side of the cooled zucchini with the piccalilli.
Set the piccalilli aside, you'll need it soon.
pearl couscous
Boil the pearl couscous in lightly salted water for 10 minutes, drain and rinse with cold water. Let it drain.
Add to the couscous: finely chopped dried cranberries, roughly chopped pistachios, 2 pinches of piment d'espelette, 2 pinches of smoked paprika and 1 finely chopped shallot.
Season with the juice of half a lemon, salt and pepper.
Mix well and set aside.
layout
Place a skewer to the right of the center of your plate, choose a skewer that matches the size of the zucchini. Spoon in some pearl couscous, about 1cm high.
Place the zucchini slice on top.
Place a slice of aubergine above and below the couscous.
Cut the edges on both sides of the meat and place the piece on kitchen paper. Sprinkle some coarse sea salt over it. Place the venison tenderloin a few centimeters to the left of the rest, the top level with the zucchini.
Put a dot of piccalilli on the zucchini and possibly some small dots between the zucchini and the aubergine.
Put some petals on the zucchini.
Divide a few leaves of cress over the aubergine and courgette.
Pour the sauce between the meat and vegetables.
Serve the remaining pearl couscous in a separate bowl as a side dish.
Enjoy your meal!