Roe Deer Back with Chanterelle and Foie Gras Potato Fondant topped with Forest Fruit Sauce

Recipe by Milan Hořejš, Executive Chef at V Zátiší

Expats.cz Staff

Written by Expats.cz Staff Published on 04.10.2011 09:53:25 (updated on 04.10.2011) Reading time: 2 minutes

Food & Drink

Roe Deer Back with Chanterelle and Foie Gras Potato Fondant topped with Forest Fruit Sauce

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I like to cook food from game meat, partly because I also like to eat it. At our restaurant, we always look forward to the fall when we cook and serve that which nature has prepared for us over the summer. It has become a tradition by now (mushrooms, quail, risotto, pumpkins, and more).

Roe Deer Back with Chanterelle and Foie Gras Potato Fondant topped with Forest Fruit Sauce

Preperation time: 5+ hours to marinate the meat; 30 minutes to prepare the ingredients.
Cooking time: 2-4 hours.

Roe Deer Back with Chanterelle and Foie Gras Potato Fondant topped with Forest Fruit Sauce

Roe Deer Back with Chanterelle and Foie Gras Potato Fondant topped with Forest Fruit Sauce

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600g Roe Deer Back
50g Carrots
50g Celery
50g Parsley
5pcs Juniper Berries
Sansa Olive Oil

Potato Fondant
4pcs Large potatoes
120g Foie gras
50ml Cream
Salt, pepper

Forest Fruit Sauce
3kg Veal knuckle and venison bones
300g Carrots
300g Parsley
300g Celery
400g Onions
50g Tomato Paste
Pepper, pimento, clove, bay-leaf 

Roe Deer Back with Chanterelle and Foie Gras Potato Fondant topped with Forest Fruit Sauce

Clean the meat and marinate it in crashed juniper berries, oil and chopped vegetables for at least 5 hours. 
Roast on an iron pan and inside an oven at 180ºC until rare, then slow cook at 75ºC until medium rare.

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Roe Deer Back with Chanterelle and Foie Gras Potato Fondant topped with Forest Fruit Sauce

Peel the potatoes, shape and gouge out the shells forming the fondant. Steam the fondant and boil the potatoes. Simmer the duck liver in cream and sieve together with the boiled potatoes. Stuff the fondant and broil in the oven until golden brown.

Roe Deer Back with Chanterelle and Foie Gras Potato Fondant topped with Forest Fruit Sauce

Roast the bones in an over at 200ºC, then place in a cooking pan with cold water, vegetables, tomato paste and spices. Boil for at least 10 minutes, removing the foam and fat. Strain using a fine strainer.

Place forest berries (raspberries, blackberries, strawberries, blueberries) into this base and slow cook. Add cane sugar as required and strain again.

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Roe Deer Back with Chanterelle and Foie Gras Potato Fondant topped with Forest Fruit Sauce

Chanterelle

Sauté or braise chanterelle over lightly fried fine chopped onions, add water or consommé and stew for about 5 minutes. Add a small cube of butter, salt, and pepper.

Roe Deer Back with Chanterelle and Foie Gras Potato Fondant topped with Forest Fruit Sauce


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Roe Deer Back with Chanterelle and Foie Gras Potato Fondant topped with Forest Fruit Sauce

 

***

Other recipes:

Soups:
Roasted Squash Soup with Apple and Brie by Bryan

Salads:
Autumn Pumpkin Potato Salad with Roasted Peppers by Pavel
Fennel salad by Přemek
New England Thanksgiving Warm Salad by Eva H.

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Main Dishes:
Bohemian Mushroom Goulash with Herb Dumpling and Bacon by Miroslav Hanzal from Hilton’s CzecHouse Grill & Rotisserie
Chicken Madras Curry by Andy
Chicken Tagine with Dates and Honey by Dominic
Grilled Charlie by Jason
Pad Thai by Eva H.
Pork roll filled with ham, eggs, and sausages by Eva R.
Pumpkin Burger with honey and ginger dressing by Blue Chef from Belushi’s Bar & Restaurant
Ricotta Pie by Radka
Saffron risotto with St. Jacob’s Scallops by Petr Bureš from Bellevue
Sicilian style pizza by Brett
Spaghetti with bacon by Olga
“Staročeska Kuba” Mushroom Delicacy by Jan
Wild Boar Ragout with Bacon Dumpling by Marek Fichtner from Kempinski’s Le Grill

Desserts:
Beer Strudel by Veronika
Carrot Cake by Jan
Carrot Cupcakes by Olga
Tarte Tatin by Jan Pipal from Brasserie Délice at Sheraton Hotel
Wasps’ Nests by Pavlina

 

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