Roasted venison with sauce grand veneur, chestnut puree and forest mushroom | Christmas special

Join my online French cooking classes 👨‍🍳: https://learn.thefrenchcookingacademy... This week we are making a deliciously classic French Christmas recipe. Roasted venison (roe deer) served with a sauce grand veneur, chestnut puree and pan fried forest mushrooms. Venison meat and grand veneur sauce is a match made in heaven. SUBSCRIBE: https://bit.ly/2Of3oJD
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if you never had a grand veneur sauce it is a brown peppery sauce cooked in a (gastric) which a reduction of vinegar and red wine combined with pork belly, aromatics vegetables and spices. the sauce is then sweetened with red currant jelly and transform in a unique sweet and sour fruity / peppery sauce which is simply something that has to be experienced! It goes perfectly with venison meat, and is beautifully complemented by the chestnuts and pan fried forest mushrooms.



INGREDIENTS:
800 grams (2 pounds) venison meat prepared for a roast.
Salt and pepper to season.
2 tablespoon of oil (to cook the meat)
1 litre freshly made brown beef stock

For the red wine marinade:
watch that video:    • Red Wine Marinade (For Coq Au Vin And Boeu...  
500ml full bodied red wine
1 bouquet garni
5 cloves
1 teaspoon juniper berries
2 tablespoon of cognac
50 ml of red wine vinegar
1 cup carrot
1 cups celery
1 cup onions
1 clove of garlic

For the sauce grand veneur:
3 tablespoon (unsmoked) pork belly cut in lardons
1 bay leaf
1 branche of thyme
50 ml red wine vinegar
100 ml red wine marinade (from the meat)
3 quarter of the vegetable garnish from the marinade.
500 ml of thickened brown stock.
1 tablespoon of red currant marmelade
1 table spoon crushed black peppercorns
1 heaped teaspoon tomato paste

For the chestnut puree:
500 grams cooked chestnuts
200 ml of full cream (heavy whipping cream)
salt and pepper to season.

Pan fried Forest mushrooms:
300 grams mixed forest mushrooms
1 tablespoon of butter
salt and pepper

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