Ingredients :
1,2kg of venison loin
60cl of calf juice
20cl of red wine
24 pieces of yucca twigs
120g of carica
200g of black chocolate Manjari
1L of fry oil
100g of butter
Salt
White Pepper
The recipe progression
Portion the venison madallions. Roast them with butter in a frying pan. Season. Cook it about 3 minutes on each side. Let it on the side.
Deglaze the cooking juice with red wine. Make Iit wet with the meat juice. Season. Strain through muslin.
Warm the fry oil at 180°C. Plunge the frozen yucca swigs for about 3 minutes. Put them on the absorbing paper and add salt.
For the presentation, put a piece of carica on the venison medallion. Next to it, superimpose the yucca twigs. Add the chocolate sauce.
The Chef's comments and advices
The slight chocolate bitterness goes well with the game and the sweetness of carica. Use the white pepper. Plan 4 cassava per person. The best moment to salt your meat is during the cooking.
Before the cooking, the water goes out because of the salt so the blood escapes.
The restaurant the Week-end in Checy celebrates its 40 years old in 2014.
Basically, the restaurant was only open on week-ends ; that's why It is called « week-end ».
Today, the restaurant is very pleasant and can welcome 90 persons.
The menu is updated 4 times per year and brings originality and variety to this restaurant which became a reference in the Centre.
www.restaurant-leweekend.com
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