![Venison Wellington Venison Wellington](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/31A77228-41C1-4875-B7F0-DC469AEBF5B8/Derivates/e7885f78-9fb1-4c2f-ac1c-f6e454ce220f.jpg)
Difficoltà
La maggior parte delle nostre ricette sono facili, ma alcune sono un po’ più complesse in termini di tempo e competenze di cucina: le potrai individuare dal grado di difficoltà, medio o avanzato.
Tempo di preparazione
Questo è il tempo necessario per preparare questa ricetta.
Tempo totale
Questo è il tempo necessario per preparare questa ricetta dall'inizio alla fine: marinatura, cottura al forno, raffreddamento, ecc.
Porzioni
Questo mostra quante porzioni puoi realizzare con questa ricetta.
Ingredienti
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
- Valori nutritivi
- per 1 portion
- Calorie
- 6766.6 kJ / 1611.1 kcal
- Proteine
- 73.8 g
- Carboidrati
- 96.3 g
- Grassi
- 98.5 g
- Grassi saturi
- 54.3 g
- Fibre
- 22.6 g
- Sodio
- 1295.7 mg
Nelle collection
Ricette alternative
Jerusalem artichoke soup with cheese shards
1 Std. 10 Min
Béarnaise sauce
20 Min
Steamed scallops with cauliflower and truffle purée
35 min
Wasabi mayonnaise
10 min
Rosemary and eschalot gravy
30 min
Béarnaise sauce
10 min
Duck breasts with orange ginger sauce, mashed potatoes and green beans
1 Std. 10 Min
Caramelised onion jam gravy
2 Std. 5 Min
Apple, leek and sage sauce
15 Min
Parmesan-crusted lamb cutlets, creamed spinach and smashed spuds
1 Std. 15 Min
Ruby kingfish with citrus yoghurt dressing
2 godz. 30 min
Crumbed cutlets with cauliflower purée (Post-natal)
40 Min