VENISON CONSOMMÉ WITH BLACK TRUFFLE
JUST AS THE Japanese dashi broth with its bonito flakes can be seen as the essence of Japanese cuisine, the French consommé is the purest and clearest form of broth, infused with nature. A perfect consommé shines a golden hue and beats with the essence of its components, whether meat or shellfish or vegetables and herbs. In this recipe, the consommé is fortified with venison and root vegetables. And to expand the flavor, we add a delicate truffle cream that melts over the liquid in a frothy blanket of richness.
Servings
6
Servings
6
Ingredients
Black Truffle Cream
Vegetable Medley
Truffle-Encrusted Venison Loin
To Finish
Instructions
For the Black Truffle Cream
  1. Chop the truffle finely and set aside three-quarters of it for the truffle-encrusted loin. Up to 1 hour in advance, whip the heavy cream to stiff peaks and fold in the remaining chopped black truffle. Season with salt and pepper and reserve, chilled.
For the Vegetable Medley
  1. With a mandoline, cut the turnip, celery, celery root, rutabaga, and potato into approximately ¼-inch slices. Cut the slices into various shapes, no larger than ½ inch in width. Cut the porcini into small pieces no larger than ½ inch wide. Set the vegetables aside.
For the Truffle-Encrusted Venison Loin
  1. Pour 2 cups consommé into a medium saucepan and bring to a light simmer. Season the loin on all sides with the juniper, salt, and pepper, and tie with butcher’s twine in 1-inch intervals. Submerge the loin in the consommé (cut the loin in half if needed to fit the pan and top with veal stock if needed) and poach until the internal temperature reaches 130°F, about 20 minutes.
  2. Remove the venison and reserve the consommé to heat the vegetables. Cut away the twine and pat dry. Spread the reserved chopped black truffle on a tray and roll the venison on it to coat. Top with a sheet of aluminum foil and reserve, kept warm.
To Finish
  1. Pour the 2 quarts consommé into a large saucepan and bring to a simmer. Add the vegetables and the porcini and Hon-shimeji mushrooms to the reserved venison poaching liquid and simmer for 3 minutes, or until just cooked through. Thinly slice the truffle on a truffle shaver or mandoline, cut 2 shavings into julienne, and divide the rest among 6 hot soup bowls, lining the bottoms. Slice the venison loin into 6 portions.
  2. For each serving, set 1 spinach leaf in the center of the truffles and place a slice of venison on top. With a slotted spoon, scoop a spoonful of vegetables and arrange them around the venison. Top the venison loin slice with a spoonful of truffle cream and a few julienned truffles. Place a couple of chervil leaves on the vegetables.
  3. Pour or ladle the 2 quarts of hot consommé into the bowls at the table.