Spiced game roulade with fenugreek and parsnip cream
Preparation
Endive: Vacuum-seal the endive with ground foelie, orange zest and cream butter. Cook the endive sous vide at 85 °C for 60 minutes.
Game roulade: Season the game roulade with pepper, whole thyme and whole juniper berries. Cook in the Rational on combi mode at 180 °C with 30% humidity until it reaches a core temperature of 52–54 °C.
Parsnip: Cook the parsnip until tender with the cream, water and whole star anise. Purée the parsnip until smooth and mount with the white chocolate.
Game sauce: Gently heat the Rich chasseur sauce - Game sauce.
Plating: Serve on a large coupe plate. Make a swipe of the parsnip purée as a base. Place three slices of game roulade, partially overlapping, on the purée. Arrange the caramelised endive playfully among the meat for height and texture. Spoon the Rich chasseur sauce - Game sauce around. Finish with orange zest and black pepper.
Ingredients
- 1 kg wildrollade
- 500 g pastinaak
- 250 ml room
- 500 ml water
- 80 g witte chocolade
- 500 g witlof
- 25 g roomboter
- 400 ml Verstegen Rich chasseur sauce - Jachtsaus
- 1 handsinaasappel
- 2 stuks Verstegen Steranijs heel pure
- 3 stuks Verstegen Foelie gemalen
- 2 g Verstegen Tijm heel pure
- 3 g Verstegen Jeneverbessen heel pure (gekneusd)
