Venison brisket with artichoke & mushroom

Name: Venison brisket with artichoke & mushroom
Ingredients: 90 gr Venison brisket cooked sous-vide; 30 gr Artichoke cream; 0.5 Mushroom gratin tart; 20 gr Demi-glace game; 120 gr Forest mushroom mix; 15 gr Taggiasca olives in olive oil; 0.25 Porcini bouillon

Venison brisket with artichoke cream, forest mushrooms, olives and game jus. Approximate cost price: €4.84 p.p.

Ingredients

90gVenison brisket cooked sous-vide

30gArtichoke cream

0.5Mushroom gratin tart

20gDemi-glace game

120gForest mushroom mix

15gTaggiasca olives in olive oil

0.25Porcini bouillon

Preparation

Portion the venison brisket.
Prepare the mushrooms according to the instructions on the packaging.
Lightly dust the brisket with flour and sear on all sides.
Dissolve a quarter of a bouillon cube in 125 ml of water and heat.
Add the demi-glace and reduce to the desired thickness.
Optionally, finish the jus with a small knob of butter.
Just before serving, add the Taggiasca olives to the mushrooms.
Heat the gratin tartlet according to the instructions on the packaging and halve it.
Heat the artichoke cream and put it in a piping bag or squeeze bottle.
Pipe the artichoke cream onto the plate and arrange the mushrooms with olives next to it.
Place the venison brisket on the plate and add the half gratin tartlet.
Spoon the jus around and partly over the brisket.