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  2. Intense Chocolate Bar With Healthy Cocoa Nibs, Seeds and Dried Fruits

Roe deer fillet

Combining chocolate with savoury can work amazingly well, especially game and red poultry. Both ingredients have interesting bitters in common. Chocolate makes the dish a bit rounder and adds a touch of sweetness to it. Chocolate is mostly used to flavour the sauce and create a deeper, more intense and round flavour.

Recipe

Created by
  • Felix Alen - Callebaut® Ambassador and owner of Hof te Rhode Belgium
  1. Roe deer fillets
  2. Puree
  3. Apples
  4. Sauce

Roe deer fillets

ingredients preparation
  • 2spoon(s)
    NCB-HD706
  • 75g
    crushed pecan nuts
  • 10g
    pink pepper
  • 2piece(s)
    crushed juniper berries
  • 1
    clove
  • 1spoon(s)
    black pepper
  • 50g
    coarse salt

Mix.

  • 500g
    roe deer fillet

Coat the meat with the Mycryo® mixture and set aside in the refrigerator.

Puree

ingredients preparation
  • 400g
    salsify

Blanche in a 'blanc' (salted water with flour, wine vinegar, lemon and spices mixed through it).

  • 75g
    NCB-HD706
  • 10cl
    cream
  • 50g
    butter

Puree the salsify, add the other ingredients and mix.

Apples

ingredients preparation
  • 1spoon(s)
    NCB-HD706
  • 1spoon(s)
    sugar

Mix.

  • 2
    apple(s)
  • 100g
    cranberry compote

Cut into pieces and sprinkle with the Mycryo®mixture. Fry until golden brown. Decorate on the plate with cranberry compote.

Sauce

ingredients preparation
  • 500g
    butcher's scraps of game and bones
  • 500g
    mirepoix vegetables
  • 2spoon(s)
    NCB-HD706
  • 1/2l
    game stock
  • 10cl
    red wine
  • 10cl
    elderberry syrup
  • 5cl
    white wine vinegar

Fry the mirepoix and game scraps with the Mycryo®. Pour on the rest of the ingredients and boil down to half.

  • 1spoon(s)
    instant roux
  • 50g
    butter

Strain and bind with the roux. Finish with some ground pepper and a nub of butter.

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Fried foie gras

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