Autumn special in the Chef’s Handyman food blog: Roast saddle of venison with mushrooms served in puff pastry cups!
Indian summer with all the colors in the trees is a very short period to catch the last sunny days before the cold season will start. The days are getting shorter and the sun is not so strong and warm anymore. While during the summer light menus are very welcome now I will prefer hearty meals with mushrooms and venison.
Chef’s Handyman Autumn special: Roast saddle of venison with mushrooms wrapped in puff pastry!
Heat olive oil in frying pan. Sear venison on each side on medium heat. Then season meat with salt and black pepper. Finish the meat in oven. Cook venison in oven proofed pan for 20-30 minutes at 150°C or 300°F.
To prepare mushrooms: Heat butter in frying pan. Add mushrooms. Cook for 2-4 minutes. Season the mushrooms with salt and black pepper. Chop parsley. Spread over the mushrooms. Add 3 tbsp. of heavy cream.
Preheat puff pastry cups in oven.
To prepare peaches: Melt sugar in frying pan. Add peach slices and caramelizes them. Add lemon rind and black pepper.
To make Chutney: Chop onions and glaze them. Add blueberries, 1 tbsp. preserving sugar, lemon rind and black pepper. Cook for 5 minutes. When chutney thicken turn off heat.
Cut venison in slices. Serve on preheated plates. Add puff pastry cups filled with mushrooms. Garnish with blueberry chutney and peach slices.
Shopping list for 4 serves:
Meat: 800 g or 26 oz. roast saddle of venison
Pastry: 8 small or 4 bigger puff pastry cups
Mushrooms: 300 g or 10 oz. chanterelles, 300 g or 10 oz. button mushrooms
Dairy Products: 3 tbsp. butter, 3-4 tbsp. heavy cream
Fruits: 200 g or 7 oz. blueberries, 2 peaches, 1 lemon organic
Spices: Salt, black pepper
Herbs: 1 bunch parsley
Vegetables: 1 onion
Oil: Olive oil
Baking Ingredients: 1 tbsp. preserving sugar, 2 tbsp. sugar
Sneak preview for next blog entry in the Chef’s Handyman food blog: Pumpkin in the bottle, a delicious aperitif!
Enjoy the meal! Your Chef’s Handyman Team!
