New zealand venison with blue cheese dumpling, wild mushrooms and salsa verde

INGREDIENTS

- 1 new zealand venison (2.2 lbs)
- Fleur de sel, pepper
- Flour
- 9 oz of raw spinach
Sherry vinaigrette :
- 3 oz of sherry vinegar
- 3 oz of extra virgin olive oil
Wild mushrooms :
- 21 oz of wild mushroom
- 1 oz of butter
- 1 tbs of minced garlic
- 0.7 oz of chopped marjoram
- 1.5 tsp of salt
Blue cheese dumpling :
- 2 oz of blue cheese
- 14 oz of idaho potato
- 1 egg white
- 1/2 oz of grated parmesan
- 1 pinch of grated nutmeg
Salsa verde :
- 2 oz of stale bread
- 2 boquerones (marinated white anchovies)
- 1/2 oz of capers
- 1 garlic clove
- 1 oz of basil
- 3 oz of parsley
- 1/2 oz of cabernet sauvignon vinegar
- 8 oz of olive oil

LA RECETTE DU CHEF

Take off the fat of the venison and scrape the bones. Add a few olive oil and season. Color it in a pan and grill it from 7 to 10 min.

For the dumpling, cook the potatoes in salted water. Pull out the skin and mix them with the blue cheese , the egg white, the parmesan and the nutmeg. Put it in the refrigerator. After a few hours, put it in shape, in flat circle. Pass them into the flour, color them in a pan with oil and pass them into the oven at 300 F° during 5 minutes.

Blend all the ingredients from the salsa verde by adding the oil step by step.

Start to cook the mushrooms with olive oil and finish with butter. Add the garlic and the marjoram. Pass them into the oven at 300 F° for 5 min.

Season the baby spinach with olive oil, sherry vinaigrette and salt. Add mushrooms .

Put one dumpling on a plate. Dress the salad over. Cut the meat and put one slice on the side. Sauce with the cooking juice of the meat and the salsa verde . Add a few more wild mushrooms . Season.