4 noisette of venison at 150g each
4 chocolate tuile
20g hazelnut oil
Fresh dried chilli powder
50g crushed black pepper
50g fresh coffee beans, crushed
200g of valrhona
1l of veal stock
½ l of venison stock
100ml of dry sherry
50ml of white balsamic vinegar
5ml hazelnut liquor
5g of raspberry juice
3 diced shallots
4g crushed black pepper corns
1g of fresh green chili
5g sea salt
Drop of white wine vinegar (if necessary)
Fresh milled pepper
Marinate the Venison overnight in the fridge. Heat a copper pan season the venison and sauté until golden brown on all sides, remove and place on a trivet and cook in a hot oven for 5 minutes, remove and return it to the heat and sprinkle with crushed black peppercorns and crushed coffee beans, Flambé with hazelnut liqueur, remove and rest for a few minuets before carving. Remove each end from the Venison to give the perfect cut, also allowing you to taste, before finally serving.
Heat a pot rub with olive oil. Sauté the shallots, ensuring not to color them as you cook. Add the dry sherry and the freshly crushed black peppercorns; cook for two minuets add the raspberry stocks reduce by 1/2.
Roughly chop the chocolate add 3/4 of the chocolate to the sauce, keeping the other remainder of the chocolate for later. Add the cocoa powder and stir gently constantly to make sure that the chocolate is not lying on at the bottom of the Pot, Taste make sure it is not too bitter cook for a few minuets. Remove and pass through a fine strainer.
In another pot add the white balsamic vinegar add the chocolate. Sauce, taste, correct the seasoning. add the remainder of the chocolate, add the chilli. Stir gently, taste and correct the seasoning again. Finish off with 5g of shallot butter and serve.
Place the potato on the plate and arrange the cones on the plate, sprinkle with fresh dried chili and cocoa powder, Sauce the plate and arrange the venison on the plate and serve.