All recipes written by Gordon Ramsay
In the heart of the cold winter evenings, one venison stew with polenta stands like a tasty second course and enveloping. There deer meatslowly stewed in a mix of aromas and spices, offers an intense and satisfying tasting experience. Accompanied by a soft polentacarefully cooked until it reaches a creamy consistency, this dish stands out for its balanced combination of flavors and the feeling of comfort it gives.
FOR THE PURPLE POTATO MAYONNAISE
Boil the potatoes, peel and blend them while still hot in a powerful mixer, adding a pinch of salt, the eggs and the oil, always with the blender running. Also add the red wine and lemon juice, and continue blending until you get a stable emulsion.
FOR THE SAUCE
Chop celery, carrot and onion and brown them in a saucepan with the venison bones. Deglaze with 1/2 glass of red wine and fill with cold water.
Cook over low heat for 2 hours, then filter everything.
You do reduce the fund obtained by about half, over high heat. Then add a bunch of herbs and let the herbs flavor the bottom for a few minutes, then remove them.
Thicken the bottom with a pinch of corn starch dissolved in a little water, finally add salt and 30 g of dark chocolate cut into small pieces, obtaining a sauce.
FOR THE LUMBATINES
Brush the lombatine (ribs) with butter and salt them. Close them in individual “candy” packets in baking paper with a piece of garlic and aromatic herbs. Then place the candies in vacuum sealed bags and cook them in the Roner at 48 ° C for 2 hours. Finally, free the loin from the wrappers and brown them in a hot pan with a drizzle of oil. Alternatively, cook the ribs directly in a pan, with a knob of clarified butter, salt, a piece of garlic and aromatic herbs: it will take 2-3 minutes per side.
Serve them with the sauce and potato mayonnaise, completing as desired with seasonal vegetables: we chose a Roman broccoli, just seared and seasoned with oil and salt.
For the recipe for tagliolini with venison ragout, peel the mushrooms and vegetables and cut them into pieces, chop the shallot and parsley, cut the venison fillet into cubes and then beat the meat with a knife until it is reduced to very small pieces. .
Heat 2 tablespoons of oil in a saucepan, add a pinch of salt, the chopped vegetables and cook for 10 ', then add the venison, blend with a glass of red wine, add a spoonful of tomato paste, a ladle of broth vegetable and a bay leaf and continue cooking for 10 '.
Sauté the mushrooms in a pan for 3 minutes with 2 tablespoons of oil, a knob of butter, the chopped shallot, turn off the heat and add the parsley. Cook the tagliolini in boiling salted water for 2 ', drain and sauté them briefly in a pan with the venison ragout. Distribute the noodles on the plates and complete with the sautéed mushrooms.
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