A whole fillet, walnut and truffle oil, salt and pepper coated and then wrapped tightly in clingfilm for a couple of days in the fridge (tied off at the ends).
Served with a mushroom consume, porcini mushrooms, and leeks. I've done this dish before, with the same success. I cook the venison in boiling water (in the clingfilm) for 3 1/2 minutes per 300gm fillet. Then rest it for about 10 minutes.
The result, as per the last time I did this dish is the most tender succulent meat you can possilby imagine. Cooked rare but perfectly rested. A treat being an expensive cut but worth every single dirham.
Served with a mushroom consume, porcini mushrooms, and leeks. I've done this dish before, with the same success. I cook the venison in boiling water (in the clingfilm) for 3 1/2 minutes per 300gm fillet. Then rest it for about 10 minutes.
The result, as per the last time I did this dish is the most tender succulent meat you can possilby imagine. Cooked rare but perfectly rested. A treat being an expensive cut but worth every single dirham.
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