Venison neck with stewed pear, baby potatoes and tamarind

Name: Venison neck with stewed pear, baby potatoes and tamarind
Ingredients: 5 g Vadouvan; 800 g fresh baby potatoes; 1 units.items Lemon; 250 g Greek yogurt; 3 units.items banana shallot; 2 units.items jalapeno (seedless); 80 g flat-leaf parsley leaves; 40 g Fine granulated sugar; 50 g tamarind paste; 120 g Olive oil; sumac; 5 g Vadouvan; 5 g turmeric powder; 20 g black sesame seeds; 50 g Smoked almonds; 1 units.items stewed pears; 1 units.items Aceto balsamico syrup; 1 kg Parsnip purée; 1 units.items piping bag; 1 units.items Blowtorch; 1 kg venison confit; 1 units.items hand grater; 10 units.items fresh pearl onions; 1 units.items Mandoline

Venison brisket served with stewed pear, pearl onions, baby potatoes, and tamarind.

Ingredients

5gVadouvan

800gfresh baby potatoes

250gGreek yogurt

5gturmeric powder

1units.itemsLemon

3units.itemsbanana shallot

2units.itemsjalapeno (seedless)

80gflat-leaf parsley leaves

40gFine granulated sugar

50gtamarind paste

120gOlive oil

sumac

5gVadouvan

20gblack sesame seeds

50gSmoked almonds

1units.itemsstewed pears

1units.itemsAceto balsamico syrup

1kgParsnip purée

1kgvenison confit

10units.itemsfresh pearl onions

1units.itemspiping bag

1units.itemsBlowtorch

1units.itemshand grater

1units.itemsMandoline

Preparation

Preheat the oven to 220°C.
Cut the baby potatoes in half or into slices of about 1 cm.
Boil the potatoes over medium heat for about 6 minutes in salted water

Set aside 5 nice parsley leaves for garnish. Mix the rest of the parsley leaves with the zest of 1 lemon, the juice of ½ lemon (save the other half), 1 jalapeno without seeds, and the olive oil. Add some salt if desired and blend in a food processor until smooth, then set aside.
Use a mandoline to cut thin rings of shallot. Mix these with some sumac, salt, and the juice of ½ lemon. Set aside.
Mix the tamarind paste with the sugar and vadouvan. Set aside as well.
Mix the Greek yogurt with half of the parsley mixture and half of the tamarind mixture.
Cut 1 jalapeno (without seeds) into very fine julienne strips.
Toast the black sesame seeds for 2 minutes in a dry pan.
Remove the skins from the pearl onions and boil them for 3 minutes in boiling water, then cool them down. After cooling, cut them in half lengthwise, separate the onion shells, and char them with a blowtorch.
Heat half of the parsnip purée and put it in a piping bag.

Heat the beef chuck slowly in its jus over low heat.
Warm the stewed pears over low heat, remove them from the syrup once warm, pat them dry with a cloth, and caramelize them in a pan together with the aceto syrup.

Make a streak of parsnip puree on the right side of the plate. In the middle, place the caramelized stewed pear. Arrange the charred onion shells around it.
On the left side, place a piece of venison chuck with jus.
Generously spread the seasoned Greek yogurt at the bottom of the plate.
Serve the roasted potatoes on top.
Garnish with the parsley coulis, tamarind mixture, shallot rings, julienned jalapeno, roasted sesame, and parsley leaves.
At the table, grate the smoked almonds over the potatoes using a hand grater.