KACHEN #21 (Winter 2019) English edition

CHEF' S MASTER CLASS
THE MEAT
Fry for 2 minutes on each side in
1 a pan with peanut oil. The meat
must remain pink inside.
Remove the pan from the heat,
2 add a piece of butter, a small
clove of garlic crushed with the skin
and a sprig of rosemary.
3When the butter has melted,
generously baste the venison
with it for 1 minute. Place meat on
a grill and keep warm in the oven at
40°C covered with a piece of foil.
THE SAUCE
Fry the bones in peanut oil over
4 a high heat.
Add the shallots and the carrots.
Brown everything together 5
with the crushed garlic. Flambé with
cognac, deglaze with vinegar and
reduce. Reduce the heat, add the
flour and fry lightly while stirring.
Add the Sirop de Liège and the
6 mustard, immediately deglaze/
cover with red wine.
Add bay leaf, pepper, juniper and
7 cloves. When boiling for the first
time, skim off the foam. Continue
cooking on a low heat for 30 minutes.
Pour through a sieve and season
8 to taste with salt and pepper.
9
Reduce for another 10 to 15 minutes
and stir occasionally with a
whisk.
KACHEN No.21 | WINTER 19