Braised venison cheek with carrot purée

Name: Braised venison cheek with carrot purée
Ingredients: 2 units.items Carrots; 5 units.items Shallots; 4 units.items Garlic cloves; 500 g venison cheeks; 4 Mole spice mix; 1 Tomato paste; 25 g Butter; 1 Wheat flour; 3 Red wine; 1 Soy sauce; 1.5 game stock; Sprigs of thyme and rosemary; 700 g Cooked carrots; 75 g Butter; 120 ml Whipped cream; 120 ml Milk; 2 Finely chopped ginger; Green herb oil

Braised venison cheeks with carrot-ginger purée and green herb oil.Do you want to serve something truly special? Then venison cheeks are highly recommended. The venison cheeks are very flavorful cuts of meat. Perfect for low & slow preparation.

Ingredients

2units.itemsCarrots

5units.itemsShallots

4units.itemsGarlic cloves

500gvenison cheeks

4Mole spice mix

1Tomato paste

25gButter

1Wheat flour

3Red wine

1Soy sauce

1.5game stock

Sprigs of thyme and rosemary

700gCooked carrots

75gButter

120mlWhipped cream

120mlMilk

2Finely chopped ginger

Green herb oil

Preparation

Peel and cut the onion, garlic, and carrots into small pieces.
Brown the meat in a large pan with butter until golden brown.
Add the vegetables, thyme, and rosemary to the pan and also brown them until golden.
Add the tomato paste so it gains color.
Then sprinkle the flour and mole mixture over it and stir well.
Next, add the wine and stock to the pan and let it simmer slowly for about 2.5 hours or until the meat is tender. Stir regularly to prevent burning.