Pan-fried rack of venison, bramble sauce and stuffed cabbage
Serves 4
Preparation: 1 hour – Cooking: 2 hours 30 minutes
Stuffed cabbage: 1 green cabbage – 2 carrots – 1 long white turnip – 250 g chanterelles – 500 g white mushrooms – 2 chopped shallots – 1 knob butter – salt, pepper
Rack of venison: 1 rack of 4 venison ribs – 2 kg venison bones – 75 cl red wine – ½ jar bramble jam – 25 g candied blackberries – 1 diced carrot – 1 diced onion – 1 clove garlic – 8 g garam masala – 5 cl sunflower oil – 25 g diced butter – 20 g cornflour – 5 buttons 72% dark chocolate – thyme and bay leaf
STUFFED CABBAGE
Wash and peel the vegetables, chop the white mushrooms. Sweat the shallots in the butter, add the mushrooms, salt and pepper. Cook for 15 minutes over a low heat then leave to cool. Cut the carrots and turnips into strips, fry the chanterelles, blanch the cabbage leaves and vegetable strips. Drain well and pat dry with a cloth. Remove the stems from the cabbage, then spread the leaves on a layer of cling film. Cover the cabbage leaves with the mushroom duxelles, then the carrots, turnip and chanterelles. Roll it all up like a maki, tying a knot at the ends with the cling film. Heat the vegetable roll in a saucepan of water 10 minutes before serving.
RACK OF VENISON
Roast the bones in the oven at 200°C. In a casserole dish, brown the onion, carrot, garlic, thyme and bay leaf in the oil. Add the bones, garam masala, bramble jam. Pour in the wine, flambé, then add water to cover. Leave to simmer for 2 hours.
Drain off the liquid. Bind the cooking juices with a little cornflour depending on the texture of the sauce, add the dark chocolate then whisk in the butter, stirring.
Take out the rack 1 hour before cooking. Season, then pan-fry in a very hot sauté pan for 3 minutes on each side. Finish cooking in the oven for 15 minutes at 160°C.
Place the rack on the serving dish and coat with a little sauce. Unwrap the vegetable roll and place it on the rack. Season with salt and pepper and glaze. Add a few candied blackberries and serve the sauce separately.
Éditions Sud-Ouest
