Venison Fillet with Teran Sauce, Spinach Ravioli with Ricotta and Black Garlic, Vegetable Puree

In the final duel of the third season of the cooking competition Slovenia, 26-year-old Sara Rutar and 20-year-old Elvis Kudić competed for the prestigious title and a substantial cash prize. We present you with the recipe for Elviss main course, which the judges awarded 28 out of a maximum of 30 points.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 65 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Baked red beet

  • 200 g Peach, fresh

  • pieces Oil, olive

  • pieces Spices, cloves, ground

  • 1 twig Thyme, fresh

  • pieces Salt, table

Filling

  • 100 ml Sweet cream

  • 3 pods Garlic, fresh

  • 200 g Cheese, cottage cheese

  • pieces Salt, table

Puree

  • 2 piece Parsley, fresh

  • 2 piece Carrot, fresh

  • 1 piece Spices, caraway, seeds

  • 150 ml Sweet cream

  • 50 g Butter, unsalted

  • pieces Salt, table

Sotirana zelenjava

  • 10 pieces Carrot, fresh

  • 5 pieces Radish

  • 50 g Butter, unsalted

  • 2 spoons Honey

  • pieces Salt, table

Srnin file

  • 1 kg Game meat, roe deer, fresh

  • pieces Salt, table

  • pieces Oil, plant, sunflower

Teranova omaka

  • 100 g Butter, unsalted

  • 3 pieces Shallot

  • 100 g Raspberries

  • 100 g Blackberry, fresh

  • 3 spoons Honey

  • 100 g Soup base, beef, cube

  • 250 ml Alcohol, Wine, Red

  • pieces Salt, table

Testo za raviole

  • 4 pieces Egg, egg yolk, fresh

  • 150 g Wheat flour, white, multi-purpose

  • 50 ml Spinach, raw

  • pieces Oil, plant, sunflower

  • pieces Salt, table

  • 1 piece Egg, egg white, fresh

Zdrob s česnom in parmezanom

  • 200 g Semolina

  • 400 ml Sweet cream

  • 2 pod Garlic, fresh

  • 100 g Cheese, Parmesan, grated

  • 50 g Butter, unsalted

  • pieces Salt, table

Steps

  1. Venison Fillet: Remove excess fat from the meat and season it with salt and white pepper. Sear the seasoned fillet on all sides in a pan with heated oil. Place the meat in a baking dish and bake for about 8 minutes in an oven preheated to 180 degrees Celsius. It is best to use a thermometer and bake the meat until the internal temperature reaches 50 to 55 degrees Celsius. Transfer the baked meat to a board and cover it with aluminum foil. Let the meat rest for 6 minutes before slicing it into thicker pieces.

  2. Teran Sauce: Clean and slice the shallot into rings, then sauté them in butter. When the shallot becomes translucent, add fresh juniper berries and honey. Wait for the berries to dissolve, then season the fruit with pepper and salt. Pour in veal stock and wine, and reduce. When the sauce begins to thicken, remove it from the heat, blend until smooth, and strain through a fine sieve.

  3. Puree: Clean and slice the carrots and parsley root into rings, place them in a pot, cover with water, and cook until soft. Add a star anise for flavor and aroma. In another pot, heat sweet cream and butter. Drain the cooked vegetables, pour over the heated cream and butter, and blend until smooth. Season the puree with pepper and salt to taste.

  4. Roasted Red Beet: Clean and halve the young red beet. Take a baking dish and place a piece of aluminum foil on it. Place the red beet in the center of the foil and season it with oil, cloves, salt, and a sprig of thyme. Wrap and bake for about 25 minutes in an oven preheated to 250 degrees Celsius.

  5. Spinach Ravioli with Ricotta and Black Garlic: Sift flour into a bowl and add egg yolks, oil, salt, and spinach chlorophyll prepared from blanched young spinach, blended smoothly with a little of the blanching liquid. Knead the ingredients into a smooth and pliable dough, wrap it in plastic wrap, and let it rest for at least 20 minutes. While the dough rests, prepare the filling. Pour sweet cream into a small pot, add garlic, and bring the cream to a boil. Remove from heat and blend the cream until smooth. Add ricotta to a bowl and season it with salt and white pepper. Gradually mix in the garlic cream. When you achieve a texture suitable for piping dollops, stop adding the garlic cream.

  6. Roll out the pasta dough first, then thin it out with a pasta machine. Cut circles from the dough using a round cutter, pipe dollops of filling onto the center of each circle, brush the edges with egg white, and shape into ravioli. Cook the ravioli in salted boiling water for about 3 minutes.

  7. Parmesan and Garlic Breadcrumbs: Bring sweet cream to a boil in a pot, adding garlic. Remove from heat and let the cream cool. Remove the garlic and add butter and grated Parmesan. Bring the cream to a boil again and gradually, while constantly stirring, mix in the breadcrumbs. When it begins to thicken, remove the pot from the heat, season the breadcrumbs to taste, and shape them into quenelles with a spoon.

  8. Honey-Glazed Vegetables: Carefully clean and wash the vegetables. Cut the radishes into quarters, leave the carrots whole. Blanch the vegetables. Melt butter in a pan, add the drained vegetables. Season with honey, salt, and pepper, and sauté just enough to give the vegetables a little color.

Nutrition Information (Per 100g)

  • Calories: 178.53 kcal
  • Fat: 8.37 g
    • Saturated Fat: 4.55 g
  • Carbohydrates: 13.77 g
    • Sugars: 3.44 g
  • Protein: 10.16 g
  • Fiber: 1.12 g