- Venison stew
Rinse the oranges, then zest them and squeeze out the juice.
Take the pimento, juniper & cloves & finely grind them in a pestle & mortar and mix them with the frozen thyme, orange zest, salt & pepper.
Melt some butter in a casserole dish & pan fry the onions with the Parisian carrots until golden brown, set aside.
Sear the venison stew in 2 tablespoons of butter on high heat. Deglaze with balsamic vinegar. Pour the spice-orange mix with 3 tablespoons of wheat flour over the meat.
Add 400ml game stock & the orange juice and allow to boil, stir.
Cover the casserole and put in a preheated oven for about 1h30-2h on 180°C until the meat is soft & tender.
After that, add the chestnuts & Parisian carrot- onion mix to the casserole and cover, then
put back in the oven for another 30 minutes. Season off with orange liqueur, salt & pepper.
Decorate with orange zest & thyme.
- Red cabbage – parsnip roulade
Defrost the red cabbage & the parsnip strips by pan frying them.
Roll out the puff pastry and over a kitchen towel, melt a small amount of butter and brush the insides of the pastry with melted butter.
Cover the pastry with a fine layer of red cabbage evenly spread.
Add the defrosted parsnip strips evenly spread over the red cabbage layer.
Season to taste with salt & pepper. Roll in as a “Strudel” or as a twist layer roll.
Place on a baking tray with baking paper with the joint facing down.
Brush the top with melted butter and place in a preheated oven at 200C for about 30 minutes until crisp & golden brown.
Cut the roll in slices and serve next to the venison stew.