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Venison with creamy pearl barley and a side dish of piperade

Ribeye served with creamy pearl barley, pumpkin purée, confit potato, and a side dish of piperade with a baked egg.

Ingredients

Ice cubes
various green herbs
Salt
Parmesan cheese (finely grated)
Panko

venison leg

Garlic
Goose fat
'Big Griller' potato
Rosemary

1Shallot
butternut squash
Cream
1garlic clove
poultry stock
Petit Pierre Robert cheese

butternut squash
80gVending machine sugar
80gGlucose

1Shallot
1garlic clove
poultry stock
Parmesan cheese (finely grated)
Mascarpone
pearl barley
Green herb oil

Sunflower oil
Yellow zucchini
Fennel
poultry stock
Pointed pepper
peeled fresh shallots
mini vine tomatoes
Black olives
Fresh basil
fresh eggs (small)
roasted peppers

Preparation

  1. Dip various green herbs (to taste), including the stems, in hot water.
  2. Immediately place the herbs in ice water.
  3. Then put the herbs together with one or two ice cubes in a blender and blend until smooth.
  4. Squeeze out using a cloth.
  5. Once the liquid is well extracted, blend it again with a mild olive oil until smooth.
  6. Strain and season with salt.
  7. Use a little of this oil to fry the panko. 

  1. Clean the venison leg and divide it into technical cuts. Here we use the flat rump from the leg.
  2. The venison leg can be prepared in two ways. One: sous-vide (rolled in foil) and vacuum-sealed in a water bath for 40 minutes at 65°C. Two: sear in butter and then cook in the oven at 120°C until a core temperature of 52°C.
  3. Before serving, roll the meat through the crispy panko with green herb oil.

  1. Use a slicer on the KitchenAid to cut the potato into a thin sheet.
  2. Roll it up tightly and cut into pieces (without the skin).
  3. Steam these rolls at 100°C (100% steam) for about 10 minutes.
  4. Then place the rolls in a pan with goose fat, rosemary, and garlic and confit them by continuously basting.
  5. For serving, brown the rolls in a pan without fat and season with salt afterwards.

  1. Clean the pumpkin and cut into cubes.
  2. Sauté the pumpkin in olive oil with the shallot and garlic.
  3. Briefly cook over high heat.
  4. Deglaze with stock and a splash of cream until the pumpkin is just covered.
  5. Lower the heat, cover the pan with foil, and cook gently.
  6. Puree the pumpkin (use some leftover cooking liquid if needed).
  7. Finally, mix in some of the cheese to taste and season with salt.

  1. Clean the pumpkin and cook in salted water.
  2. Puree in a food processor (without the cooking liquid).
  3. Weigh out 500 grams.
  4. Mix the glucose and sugar and heat until a light caramel forms.
  5. Add the 500 grams of warm pumpkin puree and mix well.
  6. Spread thinly on a baking mat using a stencil.
  7. Place in the oven at 120°C for 30 minutes.
  8. Roll them around a tube to form cylinders and store airtight to keep them crispy.

  • Sauté the shallot, garlic, and pearl barley in the green herb oil.
  • Deglaze with poultry stock and cook gently (add stock occasionally if the barley is not yet cooked).
  • When the barley is cooked and has absorbed the stock, season the pearl barley to taste with a little mascarpone and grated Parmesan cheese.

  1. To make the barbecue pepper oil, rinse the roasted peppers and pat them dry.
  2. Place the peppers on the barbecue so they absorb the flavor well.
  3. Blend the peppers with sunflower oil and strain so only the oil remains.
  4. Cut the zucchini, fennel, and pointed pepper into even pieces.
  5. Clean the shallots, but do not cut them.
  6. Sauté the vegetables in the barbecue pepper oil.
  7. Deglaze with a little poultry stock, place the vine tomatoes on top, and put the lid on the pan.
  8. Let it cook gently until the vegetables are al dente.
  9. Mix in the olive rings and basil.
  10. Separate the eggs, keeping the yolks whole.
  11. Whip the egg whites with salt.
  12. Spoon the egg whites onto a baking mat and make a well in the egg white.
  13. Place the egg yolk in the well and season with freshly ground pepper.
  14. Bake for about 7 minutes at 180°C.
  15. Place the baked egg on the warm piperade.