Deer quay with potato, mushrooms and carrot

Preparation

• Deer quay
• Trim the succade so that it is a nice straight piece. In this recipe we keep the meat whole, but you can of course also cut it into cubes.
• Sprinkle with salt and pepper (or Fyre Spices SPG #spon)
• Heat a dash of olive oil and a knob of butter in a frying pan.
• When the butter has sizzled, place the meat in the pan, brown on all sides and then remove it from the pan.
• Fry the red onion and then add the shiitake mushrooms, chestnut mushrooms and garlic. If you use the SPG herbs from Fyre Spices, leave out the garlic.
• When the mushrooms and shiitake are soft and starting to brown a little, the meat can be returned to the pan.
• Add the flour and stir briefly.
• Add the red wine and the game stock. Where necessary, add some stock and/or water; the meat must be covered.
• Bring to a gentle boil and add the red wine vinegar, bay leaf, juniper berries and cloves. You crush the black peppercorns under a plate, then they can also be added.
• Strip the thyme from the sprigs and do the same with the rosemary. You then cut the rosemary finely, those large needles are not pleasant to eat. Add both to the sauce.
• Reduce the heat and let the meat simmer gently for 3 hours with the lid on the pan; stir every half hour. (By simmering I mean gently boiling…)
• Let it reduce for about half an hour without the lid and add the gingerbread (cut into cubes). If you have a lot of moisture you can use 2 pieces of gingerbread, then it binds just a little faster.
• Set aside until use.
• mushrooms
• Cut the eryngii into slices about 1cm thick.
• Cut out the slices with a suitable cutter so that you get nice rounds.
• Carefully cut the circles crosswise so that you get a grid.
• Heat some olive oil in a frying pan and fry the rounds until golden brown.
• Pour a dash of soy sauce into the pan and fry the eryngii for a while on the cut side so that the soy sauce is absorbed.
• Set aside until use.
• Cut the bottom off the stem of the oyster mushrooms.
• Fry the oyster mushrooms in olive oil until golden brown.
• potato mousseline
• Peel the potatoes, cut into equal pieces and boil in (slightly salted) water until tender. This will take 18-20 minutes.
• Turn through a passe vide or puree with a puree masher.
• Stir in 50gr of butter and gradually add some cooking cream. The goal is for you to get past the 'glue phase' and get a luscious puree.
• Season with nutmeg, freshly ground pepper and salt.
• Set aside until use. Possibly in a piping bag, then you can put a nice dot.
• Roots
• Trim the foliage (or if it is not fresh green).
• Wash the carrots and boil in lightly salted water for 7 minutes.
• Fry the carrots in olive oil for a few minutes, place on a paper towel and sprinkle some coarse sea salt over it.
• Set aside until use.
• layout
• Spoon 3 tablespoons of sauce in the center of the plate.
• Place the deer quay on the right here.
• Next to this, on the left, put a dot of potato mousseline.
• Divide the eryngii and oyster mushrooms next to this in a playful way.
• Place the carrots on the potato mousseline.
• Put some mustard cress on the muslin.
• Cut the Amsterdam onions in half and divide them on the plate.
• Enjoy your meal!