Dificuldade
A maioria das nossas receitas são fáceis de confecionar. Contudo, algumas exigem mais tempo ou são um pouco mais exigentes, sendo classificadas como médias ou avançadas.
Tempo de preparação
Tempo que precisa para preparar esta receita
Tempo total
Tempo que leva a preparar esta receita do início ao fim
Porções
Porções
Ingredientes
Chicken mousse
- 120 g thickened cream
- 2 tbsp dried porcini mushrooms
- hot water, for soaking
- 100 g fresh Swiss brown mushrooms
- 10 g unsalted butter
- 3 sprigs fresh thyme, leaves only
- 2 pinches salt
- 1 pinch ground black pepper
- 1 skinless chicken breast fillet, cut into pieces (2 cm - approx. 250 g)
- 1 egg
- 1 egg yolk
Crêpes
- 30 g unsalted butter
- 325 g milk
- 1 egg
- 150 g plain flour
Red wine jus
- 1 carrot, trimmed and cut into pieces
- 2 celery stalks, cut into pieces
- ½ leek, white part only, cut into pieces
- 1 onion, cut into quarters
- 20 g olive oil
- 1 dried bay leaf
- 3 sprigs fresh thyme
- 1 star anise
- 2 - 3 juniper berries
- 100 g Madeira wine
- 350 g red wine
- 1 tsp Chicken stock paste (see Tips)
- 2 tsp Beef stock paste (see Tips)
- 1500 g water
Assembly
- 500 g puff pastry (see Tips)
- 500 g venison loin, or 2 smaller fillets placed one on top of each other (see Tips)
- salt, to season
- ground black pepper, to season
- 1 egg, lightly beaten
Braised red cabbage
- 500 g red cabbage, thinly sliced
- 50 g unsalted butter
- 100 g red wine
- 50 g vinegar, raspberry
- 3 sprigs fresh thyme, leaves only
- 1 pinch sugar
Celeriac purée
- 400 - 450 g celeriac, cut into pieces (1 cm)
- 40 g unsalted butter
- 2 sprigs fresh thyme, leaves only
- 100 g thickened cream
- 250 g milk
- salt, to taste
Caramelised eschalots
- 4 - 6 eschalots, cut into halves
- olive oil, for frying
- Nutrição
- por 1 portion
- Energia
- 6766.6 kJ / 1611.1 kcal
- Proteína
- 73.8 g
- Hidratos de carbono
- 96.3 g
- Gordura
- 98.5 g
- Gordura saturada
- 54.3 g
- Fibra
- 22.6 g
- Sódio
- 1295.7 mg
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