Le Festin d'Hiver de 1902: Medallion of Venison with Foie Gras and Perigord Truffle Jus

Ingredients

• •800g Venison Loin, trimmed and cut into 4 medallions
• •200g Fresh Grade A Foie Gras, sliced into 4 medallions
• •100g Fresh Black Perigord Truffle, finely minced
• •500g Celery Root, peeled and cubed
• •200ml Ruby Port Wine
• •500ml Dark Veal Stock
• •1kg Venison or Game Bones
• •150g Unsalted Butter, chilled and cubed
• •100ml Heavy Cream
• •2 Heirloom Carrots and 1 Parsnip
• •500g Kosher Salt
• •4 sprigs Fresh Thyme
• •2 cloves Garlic, crushed
• •Edible Gold Leaf
• •Sea salt and cracked black pepper

Instructions

1. 1Prepare the Jus: Roast game bones at 220C until dark brown, then simmer with mirepoix, port, and veal stock for 4 hours; strain and reduce until syrupy, finishing with minced truffles and a knob of cold butter.
2. 2Salt-Bake the Roots: Encase heirloom carrots and parsnip in kosher salt and bake at 180C for 40 minutes; once cooled, peel and shave into translucent ribbons using a mandoline.
3. 3Create the Mousseline: Simmer celery root in salted water and a splash of cream until tender; drain and process in a high-speed blender with remaining cream and 50g butter until perfectly smooth.
4. 4Cook the Venison: Season medallions with salt and pepper; sear in a hot cast-iron pan with butter, thyme, and garlic for 3 minutes per side for medium-rare, then rest for 8 minutes.
5. 5Sear the Foie Gras: In a separate smoking-hot dry pan, sear the foie gras medallions for 45 seconds per side until deeply caramelized but molten inside; drain on paper towels.
6. 6Assemble the Dish: Place a generous swoop of celery root mousseline on a warmed plate, top with the rested venison medallion, and crown with the foie gras.
7. 7Final Touch: Nappe the meat with the Perigord truffle jus, drape the salt-baked root ribbons artistically over the top, and apply a small fragment of gold leaf for the final opulent flourish.