Venison fillet in vanilla with talers of chanterelle dumpling on blueberry sauce.
Ingredients
1 pc. Saddle of venison |
100 gr. Butter |
1 pc. Vanilla bean |
2 pcs. Bay leaves |
12 pcs. Juniper berry |
100 gr. Blueberries |
2 tablespoons blueberry syrup |
200 ml broth |
500 ml red wine |
3 pcs. Shallot |
5 tablespoons root vegetables |
12 slice toast |
2 tablespoons parsley smooth fresh |
3 tablespoons chanterelles dried |
2 pcs. Eggs |
2 tablespoons breadcrumbs |
1 Msp powdered sugar |
5 pcs. Peppercorns |
1 tablespoon cornstarch |
250 gr. Sugar snap peas |