Roasted venison with sauce grand veneur, chestnut puree and forest mushroom | Christmas special

Join my online French cooking classes 👨‍🍳: https://learn.thefrenchcookingacademy.com/p/get-started-with-french-cooking This week we are making a deliciously classic French Christmas recipe. Roasted venison (roe deer) served with a sauce grand veneur, chestnut puree and pan fried forest mushrooms. Venison meat and grand veneur sauce is a match made in heaven. SUBSCRIBE: https://bit.ly/2Of3oJD NEWSLETTER►https://bit.ly/2lNomli *********************************************************************************** VISIT OUR NEW ONLINE FRENCH CULINARY SCHOOL AND BECOME A FRENCH COOKING ACADEMY STUDENT NEW ENROLLMENT START MARCH 2020 https://bit.ly/2RMeXbE ***************************************************************************************** if you never had a grand veneur sauce it is a brown peppery sauce cooked in a (gastric) which a reduction of vinegar and red wine combined with pork belly, aromatics vegetables and spices. the sauce is then sweetened with red currant jelly and transform in a unique sweet and sour fruity / peppery sauce which is simply something that has to be experienced! It goes perfectly with venison meat, and is beautifully complemented by the chestnuts and pan fried forest mushrooms. INGREDIENTS: 800 grams (2 pounds) venison meat prepared for a roast. Salt and pepper to season. 2 tablespoon of oil (to cook the meat) 1 litre freshly made brown beef stock For the red wine marinade: watch that video: https://youtu.be/Nf5LjgyZMUc 500ml full bodied red wine 1 bouquet garni 5 cloves 1 teaspoon juniper berries 2 tablespoon of cognac 50 ml of red wine vinegar 1 cup carrot 1 cups celery 1 cup onions 1 clove of garlic For the sauce grand veneur: 3 tablespoon (unsmoked) pork belly cut in lardons 1 bay leaf 1 branche of thyme 50 ml red wine vinegar 100 ml red wine marinade (from the meat) 3 quarter of the vegetable garnish from the marinade. 500 ml of thickened brown stock. 1 tablespoon of red currant marmelade 1 table spoon crushed black peppercorns 1 heaped teaspoon tomato paste For the chestnut puree: 500 grams cooked chestnuts 200 ml of full cream (heavy whipping cream) salt and pepper to season. Pan fried Forest mushrooms: 300 grams mixed forest mushrooms 1 tablespoon of butter salt and pepper *********************************************************************************** VISIT OUR NEW ONLINE FRENCH CULINARY SCHOOL AND BECOME A FRENCH COOKING ACADEMY STUDENT NEW ENROLLMENT START EARLY 2020 ***************************************************************************************** IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL 🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: https://bit.ly/2Of3oJD 🎗️ join the FCA community on Patreon: https://bit.ly/2XaXw3F 🗣️ Spread the word about the channel and the website 🛒 Visit my Amazon cookware page: https://amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT: ******************************************************* Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS: ******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING ****************************************************** The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon: https://amzn.to/30172cb The professional Patry chef: https://amzn.to/301Q3WX Baking and pastry, mastering the art: https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique: https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english): https://amzn.to/2H3TKE5 World atlas of wine: https://amzn.to/2VLiB84