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Red deer loin on Jerusalem artichoke gratin with saffron apples and green beans
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| (serves 2) For the Jerusalem artichoke gratin | |
| 200 g | jerusalem artichokes |
| topinambour | |
| juice of half a | lemon |
| 200 ml | single cream |
| salt | |
| white pepper | |
| a pinch | soup stock powder |
| 1 tbsp | parmesan |
| For the saffron apples | |
| 125 ml | dry white wine |
| 125 ml | apple juice |
| 2 | apples, (cored and sliced) |
| 10-15 strands of saffron For the French beans | |
| 100 g | French beans, (the long, thin ones) |
| 4 slices | pancetta |
| For the red wine sauce | |
| 1 sprig | rosemary |
| 1 | bay leaf |
| 1 clove | garlic, (peeled and cut in half) |
| 125 ml | pinot noir |
| 125 ml | maple syrup |
| For the deer: | |
| 2 x 250 g | red deer loin, (or venison) |
| 2 tbsp | roast spice mix, (I make my own, but you can use Chinese 5-spice) |
| 2 cloves | garlic, (crushed) |
| 2 tbsp | ghee, (or soft butter) |
| 1 tbsp | dijon mustard |
| salt | |
| pepper | |
| 1 sprig | rosemary |
Peel the jerusalem artichokes if you must, more often than not, I'll just thoroughly brush them and leave the skin on.. it's a matter of personal taste. Whichever you prefer, cut the artichokes into 5 mm slivers, with a mandoline or a sharp knife. As you slice the jerusalem artichokes, place them in a bowl of water with the lemon juice and make sure they're submerged - this will prevent them from browning.
Gently warm the cream in a pot with the soup stock powder, season to taste with salt and pepper. Stir in the parmesan and turn the heat off. Now lift the slices of jerusalem artichokes out of the water, pat dry as much as you can. Fold into the cream and cook on a low heat for about 10 minutes. You can now proceed to either assemble the gratins in individual ramekin dishes or a medium-sized casserole dish. Whichever you use, butter the forms, then spread out the jerusalem artichokes in them. Place the ramekins in a bain marie - you need a deep baking pan that will fit the ramekins or casserole dish easily, pour in some boiling water until it reaches about half-way up the dishes and place in the pre-heated oven, baking for 30 minutes for the ramekins or 40-45 minutes for a casserole. Check throughout to make sure the tops don't burn... if they're turning dark, place some alu foil over them.
Prepare a marinade/rub for the red deer by combining the ghee/butter, mustard and spices. Rub the (thoroughly trimmed) meat with it and leave to infuse.
Meanwhile, prepare the saffron apples. Place the apple slices in a pot, pour over the wine, apple juice, saffron and a pinch of sea salt and cook until soft, but not falling apart - about 7 - 10 minutes. Turn off the heat and leave to sit in their juices until you're ready to serve.
For the French beans, boil some salt water in a pot, place the trimmed beans in it and cook for about 7 minutes, until softened a little. Refresh with ice-cold water, dry thoroughly, then wrap into 2 bundles with the pancetta slices securing them in place. Set aside.
For the sauce, combine the wine, maple syrup, garlic and herbs in a shallow pan. Cook, uncovered, until reduced to one third - you should be left with a thick and onctuous sauce. Remove the garlic and herbs, season with salt and pepper.
When the jerusalem artichoke gratin is done (check for softness of the artichokes with a skewer or fork), heat a non-stick frying pan on the stove. Place the red deer loins in it (no need for extra butter), add a sprig of rosemary and fry until browned on all sides. Wrap in alu foil and place in the warm oven for 5 minutes or so.
Meanwhile, take the bundles of beans and fry until the beans are reheated and the pancetta turns brown and crispy. Re-heat the sauce and apples, then assemble everything on plates.
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