DRY AGED ELAND FILLET, VENISON AND PORK BRAWN, TRUFFLE POTATO CROUQETTES, SAGE, SALTED HONEY LAVENDER SAUCE
For the dry aged eland fillet you will need
1 x 180g eland fillet portion
2 x cloves garlic fresh, crushed
2 x bay leaves
4 leaves sage
4 knobs of butter
For the curried pork and venison brawn you will need
6 Pig’s trotters
1 Whole springbok neck
1 Yellow onion, Quartered
2 Carrots, Diced
4 Whole cloves
6 Black pepper corns
12 Allspice berries
4 tablespoons Fresh coriander, finely chopped
Salt and pepper for seasoning
1 x recipe curry paste see below
For the curry paste you will need:
6 tbs mild curry powder
2 tbs Garam Masala
1/2 cup chopped red onion
2 tbs chopped ginger
2 tbs chopped garlic
4 tbs melted butter
8 tbs brown sugar
1 cup tarragon infused white wine vinegar
For the potato croquettes you will need:
2 tablespoons milk
Salt to taste
1/2 tsp pepper
1/2 tsp chopped parsley
2 egg yolks, beaten
3 tablespoons all-purpose flour
4 cup mashed potatoes
2 tbs truffle oil
1 egg, beaten
Panko bread crumbs
For the salted honey sage sauce you will need
2 springs fresh lavender
2 springs fresh sage leaves
1 clove
½ tsp fennel seeds
60ml buchu infused sherry vinegar
40 g salted butter
300 ml honey
300 ml white beef stock
4 tbs lemon juice
HOW TO MAKE
the curry paste
Warm the butter in an small sauce pan, add the ginger, garlic and onion and sauté till soft. No add the spices and fry till aromatic. Deglaze the pan with the vinegar and stir in the sugar. Set aside for later use.
the brawn
Clean the trotters thoroughly of all hairs. Just before use, rinse the meat thoroughly under cold water to remove all brine and salt. Add the all meat, vegetables and spices to a large pressure cooker. Cover with 2.5 liters of cold water. Bring the pressure cooker to full pressure and cook for 60 minutes. Allow the pressure cooker to depressurize and the meat to cool until it can be handled. Strain the stock and remove the vegetables, spices and meat. Remove the skin and all the bones from the trotters; also remove all the meat from the neck. Chop the meat coarsely.
Add the stained stock to a large pot and bring to a boil over medium-high heat. Reduce the liquid by half. Add the meat and stir in the curry paste. Taste and season with salt and pepper. Continue to boil the brawn for another 15 minutes then add the chopped coriander.
Pour the brawn into a large terrine mold or roll into logs using cling wrap and foil
the fillet
Heat a cast iron pan till almost smoking hot. Brush you fillet portion with herb infused olive oil. Seared the fillet in the pan till brown on both sides, about 60 seconds on each side without moving it. Now add the herbs and butter to the pan and finish in very warm over for 5 minutes.
the potato croquettes
Add milk, salt, pepper, chopped onion, beaten egg yolks, truffle oil and flour to mashed potatoes. Shape into desired shape, refrigerate and then crumb with egg and flour. Set aside
the honey and sage sauce
Roast the sage and lavender in a hot dry pan, and then add the clove and fennel. Toast the spices until fragrant and then add the vinegar and stock, reduce till sticky. Add the butter, salt and honey and bring back to the boil. Reduce till thick and strain.
TO PLATE
Garnish with truffled potato croquettes, confit pearl onions, sautéed wild mushrooms, pickled carrot coulis and red wine jus
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