Mushroom
Ragout, Spinach, Venison Stuffed
Piquillo Pepper, Baby Vegetable and
Veal Stock Reduction
By Executive Chef John
Kane,
University Club of San Francisco, CA
Made
with:
CulinArte' Veal Stock Reduction
Serves
4
Ingredients:
1 cup Alba Clam Shell Mushroom
TT Salt and Pepper
4 Piquillo Peppers
1 Venison Sausage (Cooked)
1 cup Baby Spinach (blanched and chopped)
2 tbls. Olive Oil
1/4 cup Daikon Sprouts
1/2 cup Veal Stock Reduction (see method)
8 Baby Squash (blanched, cut in half)
8 Baby Zucchini (blanched, cut in half lengthwise)
8 Baby Yellow Carrots (peeled and blanched)
8 Baby Orange Carrots (peeled and blanched)
2 tbls. Butter
1/4 cup Enoki Mushrooms
Procedure
for Risotto:
1. In Robot
Coupe place peeled Venison sausage and grind until fine.
In bowl, add Venion and baby spinach, and grind. Add salt
and pepper, mix well. Stuff piquillo peppers with mix
and place enoki mushrooms inside. Set aside and steam
to heat prior to assembly.
2.
Sauté clam shell musrooms in 2
of olive oil, salt and pepper until just cooked.
3.
Sauté remaining vegetables in olive
oil, salt and pepper. Heat CulinArte Veal Stock in pan.
Season with salt and pepper. Set aside.
4.
Take 4 cup of veal stock demi and heat
to simmer. Add 1 TBL cold butter, and whisk in. Salt and
pepper to taste.
To
Assemble:
In bowl place steamed piquillo pepper in center and arrange
vegetables, mushrooms around pepper. Spoon hot stock around
vegetables. Decorate with daikon sprouts.
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