Venison stew, tartelette with celeriac and enoki, ‘sausage roll’

Name: Venison stew, tartelette with celeriac and enoki, ‘sausage roll’
Ingredients: 1 kg pre-cooked venison stew; 80 g Butter; 0.5 units.items Chopped shallot; 250 g mushroom mix; 4 White wine; 4 veal stock; Pepper; Salt; 1 finely chopped tarragon; 20 g Dried cèpes; 1 units.items Chopped shallot; 1 kg Celeriac; 1 units.items garlic clove; Pepper and salt; 250 g Cream; Savory tartelette shells; Enoki Gold mushrooms; Brick pastry; Egg white; venison saucisse with cèpes and hazelnut; Chicken stock

Venison stew with mushroom sauce, tartelette with celeriac and enoki mushrooms, ‘sausage roll’ of venison saucisse with cèpes and hazelnut.

Tip: this dish is delicious when paired with a Ripasso Superiore.

Ingredients

1kgpre-cooked venison stew

80gButter

0.5units.itemsChopped shallot

250gmushroom mix

4White wine

4veal stock

Pepper

Salt

1finely chopped tarragon

20gDried cèpes

1units.itemsChopped shallot

1kgCeleriac

1units.itemsgarlic clove

Pepper and salt

250gCream

Savory tartelette shells

Enoki Gold mushrooms

Chicken stock

Brick pastry

Egg white

venison saucisse with cèpes and hazelnut

Preparation

Cut the mushrooms into a coarse brunoise.
Sweat them together with the shallot in a tablespoon of butter.
Let the mixture drain in a sieve.
Put it in a saucepan and add the wine.
Reduce the wine by half.
Then add the veal stock and let it simmer gently for 20 minutes.
Mix the butter into the sauce and season with salt and pepper.
Add the tarragon.
Briefly sear the pre-cooked stew meat in a pan until warm.
Mix the meat with the sauce and serve.

Rinse the dried cèpes (sand-free) and heat them together with the cream over low heat until soft (about 15 minutes).
Clean the celeriac and cut it into coarse brunoise.
Sauté the shallot and garlic, then add the celeriac. Sauté briefly.
Add the cream with the cèpes, then add stock until the celeriac is just covered. Let it cook gently.
Puree the mixture and season with salt and pepper. Spoon the puree into the tartlet cases.
Cut the enoki mushrooms from the stem base. Place them in a sieve and briefly heat them over charcoal on the barbecue.
Spoon the puree into the tartlet cases and place the enoki mushrooms on top.
Warm the tartlets in an oven at 100°C before serving.

Cut the saucisse to the desired size.
Cut the brik pastry into strips of the same size.
Brush the pastry with egg white and roll the saucisse in it.
Fry everything in oil in a frying pan until the pastry is brown and crispy and the sausage is well heated.