Venison Loin with Herbal Tea, Ravioli with Chestnut Cream and Quail Yolk, Red Beet Puree, Pear in Red Wine

A hot main course from Bruno Šulmans final menu, which the judges awarded a full 30 points. They were impressed by the presentation of the dish on the plate, as well as the excellent combination of flavors. According to Luka Jezeršek, this is also one of the best dishes of all seasons of the Slovenian .

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • pieces Game meat, roe deer, fresh

  • 4 pieces Peach, fresh

  • pieces Oil, vegetable oil, canola

  • 1 bag Nuts, chestnut, cooked

  • pieces Sweet cream

  • pieces Thyme, fresh

  • pieces Spices, cinnamon, ground

  • pieces Salt, table

  • 4 pieces Egg, quail, fresh

  • pieces Tea, chamomile, cooked

  • pieces Oyster sauce

  • 1 piece Pear, fresh

  • pieces Alcohol, Wine, Red

  • pieces Spices, pepper, black

  • pieces Walnuts

  • pieces Butter, unsalted

Testo za raviole

  • 110 g Flour, Wheat, bread flour

  • 5 pieces Egg, egg yolk, fresh

  • pieces Salt, table

  • pieces Tomato juice, without salt

Steps

  1. Peel the red beets and cut them into smaller cubes. Place them on a baking tray, season with salt and pepper, drizzle with olive oil, and bake in the oven at 180°C for 50-60 minutes.

  2. Make the pasta dough by combining 110g of flour, salt, 5 egg yolks, and a little beet juice. The dough will have a slight pink hue due to the beet juice. Knead the dough well, then wrap it in plastic wrap and let it rest for at least 15 minutes, preferably 30 minutes.

  3. Add ½ dl of water, salt, and pepper to the chestnuts and start blending with a hand mixer. Gradually add cream until the desired consistency of the cream is reached. Finally, add thyme and a little cinnamon, to taste. We don’t want the spices to overpower the cream, just to season it lightly.

  4. Roll out the pasta dough thinly. Cut into squares (6x6 or 7x7 cm). Place the chestnut cream in a piping bag and pipe it onto the dough, leaving space in the center for the quail yolk. Essentially, create a bed of chestnut cream where the quail yolk will sit. Brush the edges with the remaining egg white and shape the ravioli into a pyramidal, four-cornered shape by bringing all the corners to the center to form the top of the ravioli. You will need one ravioli per plate. Cook the ravioli for 2 minutes in salted boiling water.

  5. Brew tea in 2 dl of water. Add 2 dl of basic sauce or demi-glace. Reduce slightly and then thicken with butter.

  6. Cut the pear into small cubes (0.7x0.7 cm). Poach it in red wine, lightly salted with a few whole peppercorns. Cook only until the pear softens slightly.

  7. Season the venison loin with salt and pepper and quickly sear it on a hot pan. Sprinkle the contents of the herbal tea bag over the meat and wrap it in foil. Place in the oven at 180°C for 3-7 minutes, depending on the thickness of the meat. Remove the cooked meat from the oven and let it rest in the foil for another 10 minutes.

  8. Take the beets out of the oven and blend them into a puree using a hand mixer. Add a little olive oil and then cream until the desired texture is achieved. Pass the puree through a fine sieve.

  9. Once the meat is unwrapped, use a brush to remove the tea. Slice the meat into 2-3 cm thick medallions.

  10. Toast the walnuts in a pan and chop them. Place a spoonful of beet puree in the center of the plate, place the ravioli on one side, and two pieces of venison loin on the other. Arrange some pear cubes around the puree. Sprinkle with chopped walnuts and drizzle with a little sauce. Since everything on the plate is in red tones, add a green detail on top to visually elevate the dish.

Nutrition Information (Per 100g)

  • Calories: 139.97 kcal
  • Fat: 5.28 g
    • Saturated Fat: 1.9 g
  • Carbohydrates: 9.55 g
    • Sugars: 2.57 g
  • Protein: 11.45 g
  • Fiber: 0.95 g