Ree hammer with beurre blanc, mushrooms and celeriac

Name: Ree hammer with beurre blanc, mushrooms and celeriac
Ingredients: Roe deer shank (cooked); Roasted onion crumble; 50 g XO mushroom sauce; 1000 g Veal stock; 300 g banana shallot; 60 g Garlic; 120 g White wine vinegar; 2500 g unsweetened whipped cream; 2000 g Chicken stock; 100 g White roux granules; 3000 g unsalted butter; basil oil; Celeriac; Miso paste nama koji; Celeriac; 100 g Sushi Su rice vinegar; Celeriac; 300 g unsweetened whipped cream

Ray with beurre blanc with mushrooms and preparations of celeriac.This dish was presented during the 'Chef’s Table Wild' where true autumn dishes were served, naturally featuring game & poultry in the leading role.

Ingredients

Roe deer shank (cooked)

Roasted onion crumble

50gXO mushroom sauce

1000gVeal stock

300gbanana shallot

60gGarlic

120gWhite wine vinegar

2500gunsweetened whipped cream

2000gChicken stock

100gWhite roux granules

3000gunsalted butter

basil oil

Celeriac

Miso paste nama koji

Celeriac

100gSushi Su rice vinegar

Celeriac

300gunsweetened whipped cream

Preparation

Gently warm the venison hammer and roughly shred.
For the sauce, mix the XO with the veal jus.
Before serving, mix a little jus with the venison hammer.
Sprinkle some onion crumble on top.

Finely chop the shallot and garlic.
Sweat in a pan.
Add the white wine, chicken stock, and cream.
Bring to a boil and add the grains.
Finish with the cold butter in cubes.

Peel the root.
Cut the root into slices 1 cm thick.
Cut out to the desired size.
Make a broth from the trimmings, strain the broth, and season with miso (50 grams miso per liter of broth).
Let cool and vacuum the root rounds with a splash of the miso-root broth.
Pan-fry the root rounds and deglaze with root-miso broth, let caramelize.