Title: Noisettes De Chevreuil Saint-Hubert
Categories: Game Main
Yield: 4 Servings

1		Saddle of venison; approx.
2		Kg
150	g	Butter
		Marinade:
750	ml	Red wine
1		Onion, chopped
1		Carrot, chopped
		Few sprigs of parsley
		Sprig of thyme
1		Clove
	sm	Sprig of rosemary
6		Juniper berries
1/2		Bay leaf
		Stock:
		Butter
		Trimmings from saddle of
		Venison
2	tb	Tomato paste
1		Bouquet garni
		Sauce:
50	ml	Brandy
150	g	Fresh cream
150	g	Butter
1	tb	Redcurrant jelly
		Salt and pepper
		Garnish:
4		Apples, peeled, cored and
		Halved
500	ml	White wine
250	g	Chanterelle mushrooms
		Butter
100	g	Cranberry conserve

To prepare the venison: remove the skin and bones from the fillets and trim the fillets. Reserve trimmings and bones for the stock. Combine all the marinade ingredients together and place in the venison fillets and marinate overnight. To make the stock: place all the venison trimmings from the saddle in a baking dish with a little butter and cook until well browned, turning the trimmings occasionally. Add the vegetables, strained from the marinade, and brown with the meat and bones. When well browned, add the liquid marinade, tomato paste and the bouquet garni. Simmer for 1 hour without covering, skimming any froth that forms on the top. Strain and set aside. To cook the venison: remove from the marinade, wipe dry and cut in 8 noisettes. Season with salt and pepper. Melt butter in a trying pan and fry the venison, searing quickly on each side and leaving rare in the middle. Remove noisettes to a warm place to rest. To make the sauce: deglaze the frying pan with the brandy, add stock and bring to the boil. Reduce until it thickens slightly. Reduce heat, add cream and beat in the butter. Finally add redcurrant jelly and adjust seasoning. The garnish: place apple halves in a pan and add the wine; poach for approximately 10 minutes. Melt butter in a frying pan and add the mushrooms, tossing occasionally to cook lightly.

To serve: place the noisettes of venison on a hot serving dish and pour over the sauce. Garnish with poached apples on one half of the dish and the chanterelles and cranberry conserve on the other side. Serve at once.

Source: Vogue Winter'88 -(Venison St. Hubert)

Bon Appetit-Exec.Chef Magnus Johansson From: Sherree Johansson Date: Mon, 08-0

From: Arnold Elser Date: 03 Mar 97 Foodwine List (Ask Karen For Write-Access!) Ä

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