Name: Auberge du Pommiers Cerf De Boileau Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 kg venison sirloin; 1 tsp salt; 1 tsp black pepper; 2 tbs olive oil; 1 cup water; 100 g butter; 1 cup all-purpose flour; 2 large eggs; 1 tsp salt; 1 cup fresh blueberries; 1 cup white vinegar; 1 tbs sugar; 1 cup water; 300 g foraged mushrooms; 1 tbs butter; 2 cloves garlic; to taste salt; to taste black pepper; 2 large onions; 2 cups beef stock; 2 tbs olive oil; to taste salt; to taste black pepper

Red wine, onion, smoked bacon and mushrooms

FARMER'S

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venison sirloin, gnocchi Parisienne, pickled blueberries, foraged mushrooms, caramelized onion jus

In a saucepan, combine white vinegar, water, sugar, and bring to a boil. Add the blueberries and simmer for 5 minutes. Remove from heat and let cool before transferring to a jar. Refrigerate for at least 1 hour.

Pickle the Blueberries

In a saucepan, bring water and butter to a boil. Add flour and salt, stirring until a dough forms. Remove from heat and let cool slightly. Stir in eggs one at a time until fully incorporated. Pipe or spoon the dough into boiling water and cook until they float. Remove with a slotted spoon and set aside.

Prepare the Gnocchi

Season the venison sirloin with salt and pepper. In a hot skillet, heat olive oil and sear the venison for 3-4 minutes on each side for medium-rare. Let rest before slicing.

Sear the Venison

In a separate pan, melt butter and add minced garlic. Add the foraged mushrooms, season with salt and pepper, and sauté until golden brown, about 5-7 minutes.

Cook the Mushrooms

In a saucepan, heat olive oil over medium heat. Add sliced onions and cook, stirring occasionally, until caramelized, about 15-20 minutes. Add beef stock and simmer for 10 minutes. Season with salt and pepper.

Caramelize the Onions

On a plate, arrange slices of venison sirloin, a serving of gnocchi, sautéed foraged mushrooms, and drizzle with caramelized onion jus. Garnish with pickled blueberries.

Plate the Dish

venison sirloin

salt

black pepper

olive oil

water

butter

all-purpose flour

eggs

fresh blueberries

white vinegar

sugar

foraged mushrooms

garlic

onions

beef stock

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Make Cerf De Boileau Recipe in just 1h 30m. venison sirloin, gnocchi Parisienne, pickled blueberries, foraged mushrooms, caramelized onion jus

Cerf De Boileau Recipe

Ingredients

Venison Sirloin

Gnocchi Parisienne

Pickled Blueberries

Foraged Mushrooms

Caramelized Onion Jus

Method

Prepare the Pickled Blueberries

Pickle the Blueberries

Make the Gnocchi

Prepare the Gnocchi

Cook the Venison

Sear the Venison

Sauté Foraged Mushrooms

Cook the Mushrooms

Make the Caramelized Onion Jus

Caramelize the Onions

Assemble the Dish

Plate the Dish

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