Chanterelles tartlet and leg of venison, cauliflower purée
Ingredients
- 100 g butter
- 55 g icing sugar
- 80 g egg yolks
- 250 g flour
- 1⁄2 cauliflower
- 1 kg potatoes (bintje)
- 2 onions
- 25 cl milk
- 1 sprig of thyme
- 2 bay leaves
- a little butter
- a little cream
- 200 g chanterelles
- 400 g leg of venison
- salt and pepper
Instructions
1. Use a mixer with a flat beater to combine the butter, sugar, egg yolks, 2g of salt and 250 g of flour. Leave the dough to rest for 3 hours in the fridge. After the resting time, roll out the dough and cut out circles slightly larger than the tartlet moulds. Flatten dough into moulds and bake in the oven at 170 °C for approximately 8 minutes.
2. Wash the vegetables for the purée. Peel and finely chop 1 onion and brown in butter. Add the washed cauliflower and potatoes cut into large cubes. Cover the vegetables with water, milk, thyme and bay leaves. Cook on a low heat for approximately 20 minutes. Drain the vegetables and mix them together with a knob of butter and a splash of cream. Season with salt and pepper.
3. Peel and finely chop the 2nd onion. Brown it in a pan with a little butter. In the meantime, clean the chanterelles and cut them in half. Add them to the onion with a little butter. Season with salt and pepper and leave to cook for 5 minutes. Remove from the pan and set aside.
4. Season the leg. Heat a grill pan to brown the meat on both sides for 2-3 minutes. Cook in the oven at 180 °C for 8 minutes. Add the meat juices to a saucepan and reduce until syrupy.
5. Spread the cauliflower purée on the tartlets and place the chanterelles and slices of leg on top. Finish with the reduced game gravy.
Recipe : JULIEN LAPRAILLE