Venison Recipe
truffle twice baked potatoes, foie gras sauce diane, wild mushrooms
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Ingredients
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Truffle Twice Baked Potatoes
Foie Gras Sauce Diane
Wild Mushrooms
Method
Truffle Twice Baked Potatoes
- 1
Prepare the Potatoes
Preheat the oven to 400°F (200°C). Scrub the russet potatoes clean, pierce them with a fork, and place them on a baking sheet. Bake for about 1 hour or until tender.
- 2
Make the Filling
Once the potatoes are cool enough to handle, cut them in half lengthwise. Scoop out the insides into a mixing bowl, leaving a thin layer of potato in the skins. Add heavy cream, unsalted butter, truffle oil, grated Parmesan cheese, salt, black pepper, and chopped chives to the bowl. Mash until smooth and creamy.
- 3
Refill and Bake
Spoon the potato mixture back into the skins and place them back on the baking sheet. Bake again for another 20 minutes until golden on top. Remove from oven and set aside.
Foie Gras Sauce Diane
- 4
Sauté the Shallots
In a saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add minced shallots and sauté until translucent, about 3-4 minutes.
- 5
Deglaze with Wine
Pour in the red wine and bring to a simmer. Cook until reduced by half, about 5-7 minutes.
- 6
Add Stock and Foie Gras
Add the beef stock and diced foie gras, stirring to combine. Simmer for another 5 minutes until the sauce thickens slightly.
- 7
Finish the Sauce
Remove from heat and stir in the remaining butter. Season with salt and black pepper to taste.
Wild Mushrooms
- 8
- 9
- 10
Season and Serve
Add fresh thyme, salt, and black pepper. Stir to combine and remove from heat.