
2019 ASPIRING STUDENT CHEF FINALIST: KIERAN RUDOLPH
Venison with Bone Marrow, Bone Marrow Dumpling, Creamed Parsley & a Fricassee of Mushrooms with a Red Wine & Shallot Sauce
I chose this dish as I believe it is a highlight in Marco Pierre White's long career. This dish was created at a time when he wanted to reach perfection. And he did. I believe that this also stands for what I believe in which is to use beautiful freshly sourced ingredients but create delicious food.
Ingredients
For creamed parsley:
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300g parsley
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100ml double cream
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Salt pepper
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Ingredients for fricassee of mushrooms
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50g butter
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4 shallots
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225g gireolles/wild mushrooms
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2 tomatoes concasse
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1 tbsp. chopped chives
For marrow bone:
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1 bay leaf
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1 clove garlic
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Salt
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Pepper
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For bone marrow dumpling:
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50g bone marrow
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2 egg yolks
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10g parley chopped
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50g parsley
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Pepper
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Nutmeg
For red wine and shallot sauce:
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5 shallots sliced
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400ml of red wine
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1 bay leaf
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1 sprig of thyme
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50ml port
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300ml veal stock
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100ml chicken stock
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15g butter
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Salt
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Pepper
Method
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Pick 300g of parsley leaves
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In a pan of boiling salted water add parsley for 3-4 minutes.
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Then remove and put into a colander
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With gloves squeeze excess water. In a food processor blend and slowly add cream to it comes together.
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Once it comes together put through a sieve and cling film and chill till needed.
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Once needed in a dry pan add your creamed parsley and mix through.
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Season to taste and put into a piping bag
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Melt your 50g of bone marrow in a pan till melted
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Then put liquid through a sieve and set aside pan for later
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Then add your two egg yolks and whisk together
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Add your breadcrumbs and parsley and season
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Mould into ball and deep fat fry.
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Clean the bone and place on tray and garlic and bay leaf Roast for 5 minutes Take out and plate
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In a dry pan add half of your butter and sweat off your shallots
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Once done add your mushrooms and allow all the moister to release
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Once released drain through a colander
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Add your pan to the heat and add the remaining butter
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Add your mushrooms and shallots
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Then add your chives and tomatoes to the mixture and heat through
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Season
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Put your fricassee onto a jay cloth to drain off remaining butter and plate
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With the pan that you used to melt the bone return to the heat
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Add your shallots and sweat off
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Add your port and burn off.
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Then add your wine and allow to reduce by half
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Add your bay leaf and thyme
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Add your stock and allow to reduce by half
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Remove your bay leaf and thyme and reduce further
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Add your butter and create waves
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Taste and season
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Take your fillet out of the fridge and allow to rest
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Oil and season fillet and add to pan
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Cook till medium rare Slice and plate