Venison with Parsnip Foam and Truffles

How to make venison with parnsip foam and truffles

• Roast the bones in hot oil for around 15 minutes.
• Add the vegetables and cook for a further 10 minutes.
• Add the tomato puree, then quench with some of the wine and reduce completely.
• Repeat this procedure twice more until the wine has been used up.
• Add the stock, bring to the boil and simmer for around 90 minutes.
• After about an hour add the bay leaf, juniper berries, cloves and the rosemary.
• Sieve and reduce to 200 ml. Season with salt and ground black pepper.

• To make the foam, fry the parsnips and shallot in 1 tbsp hot butter.
• Quench with the stock and the cream.
• Simmer for around 20 minutes, then puree and sieve.
• Season with salt and lemon juice. Just before serving add the remaining butter and stir well until foamy.

• Heat the oven to its lowest setting.
• Season the venison meat with salt and ground black pepper and fry on all sides in hot oil.
• Roast for around 30 minutes until pink. In the meantime blanche the Brussels sprouts leaves in salt water. Drain and stir into the hot butter.
• Season with salt, ground black pepper and nutmeg.
• Slice the meat and arrange it on top of the parsnip foam.
• Add the sauce, the Brussels sprout leaves and arrange the truffle slices around the side