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:

• 300g parsley

• 100ml double cream

• Salt pepper

• Ingredients for fricassee of mushrooms

• 50g butter

• 4 shallots

• 225g gireolles/wild mushrooms

• 2 tomatoes concasse

• 1 tbsp. chopped chives

For marrow bone:

• 1 bay leaf

• 1 clove garlic

• Salt

• Pepper

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For bone marrow dumpling:

• 50g bone marrow

• 2 egg yolks

• 10g parley chopped

• 50g parsley

• Pepper

• Nutmeg

For red wine and shallot sauce:

• 5 shallots sliced

• 400ml of red wine

• 1 bay leaf

• 1 sprig of thyme

• 50ml port

• 300ml veal stock

• 100ml chicken stock

• 15g butter

• Salt

• Pepper 

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​Method

1. ​Pick 300g of parsley leaves

2. In a pan of boiling salted water add parsley for 3-4 minutes.

3. Then remove and put into a colander

4. With gloves squeeze excess water. In a food processor blend and slowly add cream to it comes together.

5. Once it comes together put through a sieve and cling film and chill till needed.

6. Once needed in a dry pan add your creamed parsley and mix through.

7. Season to taste and put into a piping bag

8. Melt your 50g of bone marrow in a pan till melted

9. Then put liquid through a sieve and set aside pan for later

10. Then add your two egg yolks and whisk together

11. Add your breadcrumbs and parsley and season

12. Mould into ball and deep fat fry.

13. Clean the bone and place on tray and garlic and bay leaf Roast for 5 minutes Take out and plate

14. In a dry pan add half of your butter and sweat off your shallots

15. Once done add your mushrooms and allow all the moister to release

16. Once released drain through a colander

17. Add your pan to the heat and add the remaining butter

18. Add your mushrooms and shallots

19. Then add your chives and tomatoes to the mixture and heat through

20. Season

21. Put your fricassee onto a jay cloth to drain off remaining butter and plate

22. With the pan that you used to melt the bone return to the heat

23. Add your shallots and sweat off

24. Add your port and burn off.

25. Then add your wine and allow to reduce by half

26. Add your bay leaf and thyme

27. Add your stock and allow to reduce by half

28. Remove your bay leaf and thyme and reduce further

29. Add your butter and create waves

30. Taste and season

31. Take your fillet out of the fridge and allow to rest

32. Oil and season fillet and add to pan

33. Cook till medium rare Slice and plate 

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