Venison loin with a venison neck bitterball

Name: Venison loin with a venison neck bitterball
Ingredients: 3 gravy; 300 g venison neck; 60 g Flour; 50 g Butter; 1 units.items venison loin; Bay leaf; 650 g Milk; 570 g Cream; 270 g Polenta (cornmeal); Pepper; 15 g Salt; Salt; Breakfast cake; finely chopped onion; Cinnamon sticks; Sugar water (1:1); 1 units.items butternut squash; 6 units.items Chicory; Vanilla; Sugar; Butter; Artichoke; Cardamom; Thyme; White wine; kumquat; Lemon juice

Venison loin with a venison neck bitterball, chicory, artichoke, pumpkin, kumquat, and jus with cardamom.Especially for HANOS, Dennis van den Beld (chef of restaurant Het Roode Koper and member of the Culinary Team NL) created four fantastic autumn dishes with products from this season, including this dish.

Ingredients

1units.itemsvenison loin

3gravy

300gvenison neck

60gFlour

50gButter

Bay leaf

Pepper

Salt

Breakfast cake

finely chopped onion

650gMilk

570gCream

270gPolenta (cornmeal)

15gSalt

6units.itemsChicory

Sugar

1units.itemsbutternut squash

Cinnamon sticks

Sugar water (1:1)

Vanilla

Cardamom

kumquat

Butter

Artichoke

Thyme

White wine

Lemon juice

Preparation

Remove the venison loin from the bone and quickly sear in the pan.
Cook in an oven at 79°C for about 23 minutes until a core temperature of 50°C is reached.

Make a stew from the venison trimmings by running everything through the meat grinder.
Sear with chopped onion, add the bay leaf and 3 dl jus. Let simmer gently for 3 hours.
When cooked, thicken with gingerbread and season with pepper and salt.
Make bitterballen by melting the butter and adding the flour, then add the stew and cook through. Let cool, form into balls, and fry briefly.

Put all ingredients in a pan and bring to a good boil.
Fill a mold as desired and steam at 97ÀöC for 30 minutes.

Vacuum the endive leaves with a little lemon juice and salt and cook at 95°C. Steam for 16 minutes.
Just before serving, coat with sugar and caramelize.
Set aside 1 head each of red and regular endive to serve raw on the dish.

Clean the pumpkin, cut slices on the slicer, and cut out shapes.
Blanch these and store in sweet and sour.
Make a nice cream from the rest.

Blanch the kumquat 5 times, each time in fresh water.
Make a sugar syrup with cinnamon sticks, vanilla, and cardamom, and confit the blanched kumquat in it.