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Ingredients
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Venison Saddle
Onion Tart
Foie Gras Parfait
Cocoa Dust
Method
Prepare the Venison
- 1
Season and Sear
Season the venison saddle with salt, black pepper, and fresh thyme. Heat olive oil in a skillet over medium-high heat and sear the venison on all sides until browned. Transfer to a preheated oven at 180°C (350°F) and roast for about 20-25 minutes for medium-rare. Let it rest before slicing.
Make the Onion Tart
- 2
- 3
Prepare Tart Filling
In a bowl, whisk together heavy cream, eggs, nutmeg, salt, and black pepper. Stir in the caramelized onions and grated Gruyère cheese.
- 4
Prepare the Foie Gras Parfait
- 5
Blend Ingredients
Soak gelatin sheets in cold water for 5 minutes. In a blender, combine foie gras, softened butter, shallots, cognac, salt, and white pepper until smooth. Melt the gelatin in warm water and mix into the foie gras mixture.
- 6
Chill to Set
Pour the mixture into a terrine or mold and refrigerate for at least 4 hours or until set.
Cocoa Dust
- 7
Mix Cocoa Dust
In a small bowl, combine cocoa powder and sugar. Dust over the plated venison saddle just before serving.