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Pulled venison on couscous with vadouvan foam

Fragrant venison stew with vadouvan and couscous. Tender and spicy. Approximate cost per person: €2.97.We understand that the cost price determines the margin. That’s why our chefs are happy to work with you and together we assess the main ingredients, such as fish, meat, and game & poultry, which have the greatest impact on purchasing costs. We inspire you with tasty, seasonal dishes so you can keep optimal control over your purchasing and maintain a healthy margin.

Ingredients

150mlChicken stock
100mlBarbecue sauce
2Garlic cloves
1kgVenison neck bread
20gBrown soft sugar
1Mustard
1Onion coarsely chopped
1Smoked paprika powder
2units.itemsThyme
1Olive oil
1Cayenne pepper
20gMedina spice mix
2Salt

70gOnion
70gZucchini
80gPearl couscous
70gPumpkin
70gEggplant
100gChickpea
150gChicken stock base
150gTomato sauce
3gCouscous spices
70gWinter carrot

10gVadouvan spices
Half an onion
400mlChicken stock base
100mlWhipped cream
2gRoux granules

Preparation

  1. Place the neck bread in a gastronorm tray.
  2. Add all the ingredients and cover the gastronorm tray with aluminum foil.
  3. Cook the venison for 10 hours at 95°C with 30% steam.
  4. Remove the venison from the oven and place on a baking tray.
  5. Strain the liquid and put it in a pan to reduce.
  6. Shred the neck bread.
  7. Mix the shredded meat with the reduced jus.
  8. Now lay two sheets of plastic wrap on the workbench.
  9. Divide a portion of the meat and roll it tightly to the desired size.
  10. Let cool and portion for further use.

  1. Cook the couscous for 8 minutes in water with a pinch of salt.
  2. Cut the vegetables into a coarse brunoise.
  3. Briefly sauté the vegetables and season with the couscous spices.
  4. Add the tomato sauce and chickpeas to the vegetables. Let simmer gently until cooked.
  5. Now mix the pearl couscous into the sauce with the vegetables.
  6. Season with salt and pepper.

  1. Sweat the onion in oil with the vadouvan spices.
  2. Add the chicken stock and reduce until you have 300 ml left.
  3. Add 100 ml heavy cream.
  4. Thicken the mixture with roux granules until it reaches a ribbon-like consistency.
  5. Fill a siphon with the mixture and charge with 1 cartridge.
  6. Keep the siphon warm in a pan with warm water around 60/65°C.

  1. Heat the couscous with the vegetables in a small pan.
  2. Cut a slice of venison from the roll to the desired thickness and heat in the oven at 180°C.
  3. Place a generous spoonful of couscous at the bottom of the bowl.
  4. Place the slice of venison on top.
  5. Spray the warm foam over the venison.