Venison with mushroom chips, mushroom cream, parsnip cream and smoked potatoes
3 servings
60 minutes
The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich.
1
Marinate the venison in olive oil for 5 minutes and immediately sear on a hot pan on all four sides, then reduce the heat to low and cook for 3-4 minutes, constantly flipping the steak. The meat should be juicy and rare.
- Venison: 175 g
- Olive oil: 75 ml
2
For mushroom chips, boil all ingredients (forest mushrooms, buckwheat, arborio rice) until fully cooked, blend into a homogeneous mass. Spread the mass on a silicone mat in the shape of chips with a thickness of 2-3 mm, dry at 60 degrees and fry in hot oil for 10 seconds at 220 degrees.
- Forest mushroom mix: 10 g
- Buckwheat groats: 25 g
- Arborio rice: 25 g
3
For the mushroom cream, mix portobello mushrooms, 15 ml of olive oil, and salt, place in an oven preheated to 180 degrees for 20 minutes. Blend until creamy and strain through a sieve.
- Portobello mushrooms: 50 g
- Olive oil: 75 ml
- Salt: to taste
4
For the parsnip cream, mix all ingredients (parsnip, linden honey, 10 ml olive oil, a pinch of salt) and bake in the oven at 180 degrees for 20 minutes. Add a teaspoon of water and simmer on the stove for 5 minutes. Then blend until creamy and strain through a sieve.
- Parsnip: 50 g
- Linden honey: 10 g
- Olive oil: 75 ml
- Salt: to taste
5
To prepare smoked potatoes, marinate the potatoes in olive oil and salt, then bake in the oven at 200 degrees until al dente. Before serving, torch them.
- Potato: 150 g
- Olive oil: 75 ml
- Salt: to taste
6
Garnish with microgreens and mushroom chips when serving.