4 people
For the venison
2 clean venison loins (4 servings of 130 g)
2 tablespoons olive oil
For the venison sauce
½ onion and ½ leek, well poached
30 g ketchup
50 g must (red wine)
50 g toast
50 g black olives
30 g olive oil
1 coffee spoon lemon juice
salt
black pepper
sugar
For the sauce
500 g venison bones
2 onions
1 clove garlic
250 ml water
250 ml vension stock
2 tablespoons olive juice
salt
black pepper
For the black olive sheet
200 g black olive broth
4.5 g kappa carrageenan
100 g water
15 g cocoa powder
15 g sugar
For the fractal
125 g icing sugar
50 g flour
15 g almond
50 g butter cream
25 g orange juice
20 g sugar
pinch aubergine (eggplant) ash
In addition
1 tablespoon balsamic vinegar
For the venison
Coat the pieces with the sauce and place in vacuum-sealed bags. Bake in the Roner at 58°C for 30 minutes. Then remove them from the device.
Brown in a pan with a dash of oil. Set aside.
For the venison sauce
Mix all the ingredients and crush to a paste. Add salt and sugar if necessary.
For the sauce
Colour the bones lightly with a dash of oil.
Add garlic and julienned onions and sauté for a few minutes. Deglaze and cover with the stock and the water. Simmer for 2 hours. At the last moment, add the olive juice. Strain, season and set aside.
For the black olive sheet
Boil the black olive broth with 3 g of kappa. Meanwhile, boil the water with the cocoa and sugar. Add the remaining kappa and mix well to form a smooth sauce.
Pour the black olive broth onto a fine smooth plate to form a very thin layer and make a few stripes on the juice with the sauce. Cut into squares and set aside.
For the fractal
Mix all ingredients to form a dough. When mixed leave to rest in the refrigerator for 2 hours.
Make 4 balls and crush them between two silpats with a rolling pin to form a thin sheet. Bake at 190°C.
Place the venison to one side of the plate. Beside it place the olive juice sheet. Make a few drops with the balsamic vinegar. Place the fractal over the venison. The venison sauce is served separately in a gravy boat.