主菜篇｜威靈頓鹿柳秋冬限定 (附影片 Eng Sub) - Venison Wellington Autumn and Winter Limited－Small House Cooking 蝸煮

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年年秋冬都一定有威靈頓牛柳,

今年來有點新意思,

就試試用鹿柳~~~

今次就詳盡講解如何去做威靈頓鹿柳~~~

Every autumn and winter also have Beef Wellington,

Want to have something new,

Let's try to use Venison Tenderloin~~~

This time, I will explain in detail how to make Venison Wellington~~~

成品: 4人

For: 4 ppl

烹調時間: 約2天

Cooking Time: Around 2 Days

詳細請查閱YouTube:

Detail on YouTube:

https://youtu.be/g5rE2RBfR5s

材料 - Ingredients:

威靈頓鹿柳 Venison Wellington:

鹿柳 Venison Tenderloin - 2 條 pcs (700 - 800 g)

鵝肝 Foie Gras - 2 pcs

磨菇餡 Mushroom Duxelles - 120 - 150 g

栗子泥 Chestnut Puree - 150 g

帕馬火腿 Parma Ham - 5片 sheets

咸可麗餅 Savory Crepes - 3 - 4片pcs

酥皮 Puff Pastry - 2 - 3 sheets

咸可麗餅 Savory Crepes:

中根面粉 T55 Flour - 125 g

蛋 Egg - 75 g

牛奶 Milk - 250 ml

焦化牛油 Brown Butter - 25 g

鹽 Salt - 適量 QS

磨菇餡 Mushroom Duxelles:

白磨菇 White Bottom Mushroom - 220 g

栗子 Chestnut - 100 g

乾蔥 Shallot - 50 g

百里香 Thyme - 1 tsp

牛肝菌粉 Porcini Powder - 0.5 - 1 tsp

牛油 Butter - 20 g

栗子泥 Chestnut Puree:

栗子 Chestnut - 150 g

鵝肝 Foie Gras Trimming - 30 g

鮮奶油 Cream - 50 g

褐色雞高湯 Brown Chicken Stock - 500 ml

白蘭地 Brandy - 1 tsp

牛油 Butter - 30 g

百里香 Thyme - 1 條 stalk

蒜瓣 Garlic - 1 瓣 clove

鹿汁 Venison Jus:

鹿肉 Venison Trimming - 150 - 200 g

洋蔥 Onion - 100 g

甘旬 Carrot - 50 g

西芹 Celery - 50 g

蕃茄膏 Tomato Paste - 15 g

紅酒 Red Wine - 150 g

褐色雞高湯 Brown Chicken Stock - 2 L

百里香 Thyme - 1 tsp

巴西里 Parsley - 1 tsp

月桂葉 - Bay Leaves - 2 片 pcs

杜松子 Juniper berry - 6 粒 corns

黑椒粒 Black Pepper Corn - 10 - 15 粒 corns

蒜瓣 Garlic - 1 瓣 clove

京蔥 (綠色部分) Leek (Green Part) - 30 g

牛油 Butter - 50 g

白磨菇 White Bottom Mushroom - 適量 QS

紅酒汁 Red Wine Reduction:

紅酒 Red Wine - 150 ml

紅酒醋 red wine vinegar - 15 ml

乾蔥 Shallot - 20 g

龍蒿 Tarragon - 1 條 stalk

紅酒鹿汁 Red Wine Venison Sauce:

鹿汁 Venison Jus - 150 ml

紅酒汁 Red Wine Reduction - 1 tsp

蛋水 Egg wash:

蛋黃 Egg York- 40 g

水 Water - 20 g

做法 - Method:

1. 先把鹿柳的頭尾切齊, 去根, 灑上適量的鹽和黑椒粉, 然後快速煎封每一面 15 秒, 放入雪櫃風乾 24 小時, 備用;

Trim the end cut of the venison, sprinkle some salt and black pepper powder, then seared each side for 15s, after put it into the refrigerator to air dry for 24 hours, and set aside;

2. 把鵝肝切成長條型, 然後快速煎封每一面 10 秒, 放入雪櫃雪硬, 備用;

Trim the foie gras into strips, then sear each side for 10 seconds, put it in the refrigerator to harden, and set aside;

3. 24 小時之後, 先把鵝肝放在一邊的鹿柳中間位置, 再蓋上另一塊鹿柳, 之後用保鮮膜捲緊, 備用;

After 24 hours, put the foie gras in the middle of one of the venison, then cover it with another piece of venison, then wrap it tightly with plastic wrap, and set aside;

4. 磨菇餡: 先把白磨菇去根部, 接著把白磨菇, 栗子和乾蔥切成小粒, 準備煎鍋, 倒入適量的油和加入牛油, 中火燒熱, 倒入乾蔥粒和百里香炒至上色, 接著倒入栗子粒炒至縮至一半, 之後倒入白磨菇粒炒至縮至 1/3, 最後加入牛肝菌粉和適量的鹽和黑椒粉, 關火, 備用;

Mushroom Duxelles: Remove the roots of the white mushrooms first, then diced the white mushrooms, chestnuts and shallots into small pieces, prepare a frying pan, add oil and butter, heat over medium heat, and add all the diced shallots and thyme to saute until they are coloured, then add chestnuts and saute until half size, add white mushrooms to saute until it shrinks to 1/3, and finally add porcini powder, some salt and black pepper powder, turn off the heat, and set aside;

5. 鹿汁: 鹿肉, 洋蔥, 甘旬和西芹切成粒, 準備湯鍋, 倒入適量的油和放入牛油, 中火溶化牛油, 轉大火燒熱, 放入鹿肉粒煎至深色, 接著放入洋蔥粒煎至深色, 之後放入甘旬粒和西芹粒煎至深色, 最後放入蕃茄膏煎至酸味消失;

Venison Jus: Diced the venison, onion, celery and celery, prepare a soup pot, add oil and butter, melt the butter over medium heat, turn to high heat and heat up, add diced venison and saute until brown, then add diced onion and saute until brown, add diced celery and celery and saute until brown, finally add tomato paste and fry until the sour taste disappears;

6. 鹿汁: 之後倒入紅酒煮至接近乾, 倒入褐色雞高湯, 加入百里香, 巴西里, 月桂葉, 杜松子, 黑椒粒, 蒜瓣, 京蔥 (綠色部分) 和白磨菇邊角料, 轉大火煮至沸騰, 之後轉小火煮到剩下 250ml, 過篩, 備用;

Venison Jus: After the sour taste of tomato paste disappears, pour in red wine and reduce to almost dry, pour in brown chicken stock, add thyme, parsley, juniper berries, black peppercorns, garlic cloves, leek (green part) and white mushroom trimming, turn to high heat bring to boiling, then turn to low heat for simmering until 250ml left, sieve and set aside;

7. 紅酒汁: 先把乾蔥切小粒, 準備小鍋, 加入紅酒, 紅酒醋, 乾蔥粒和龍蒿, 大火煮至沸騰, 之後轉小火煮到剩下 1 - 2 茶匙, 過篩, 備用;

Red Wine Reduction: Dried shallots, prepare a small pot, add red wine, red wine vinegar, dried shallots and tarragon, bring to a boil with high heat, then turn to low heat and reduce to 1 - 2 teaspoons left, sieve and set aside;

8. 栗子泥: 準備小鍋, 先放入牛油, 大火煮至深色, 放入百里香和蒜瓣煮至香味溢出, 放入栗子用小火煮至上色, 之後倒入褐色雞高湯煮至剩下約 1/5 液體, 關火, 備用;

Chestnut puree: Prepare a small pot, add the butter first, melt and heat it until brown, add thyme and garlic cloves and cook until fragrant, add chestnuts, turn to low heat and cook until coloured, then pour in brown chicken stock and reduce until remaining About 1/5 liquid, turn off the heat, set aside;

9. 栗子泥: 準備小鍋, 加入鵝肝和鮮奶油, 用中小火邊煮邊攪拌至順滑, 最後加入白蘭地, 小火煮一會, 關火, 備用;

Chestnut puree: Prepare a small pot, add foie gras and fresh cream, and cook over medium-low heat while stirring until smooth, finally add brandy, cook with low heat for a while, turn off the heat, and set aside;

10. 栗子泥: 先把栗子內的百里香梗和蒜瓣取出, 接著倒入鵝肝混合物一起用手提攪伴器攪拌成泥, 過篩, 備用;

Chestnut puree: Take out the thyme stalks and garlic cloves from the chestnuts, then pour in the foie gras mixture and blend with a hand blender to make puree, sieve, and set aside;

11. 先在桌上鋪上保鮮膜, 鋪上帕馬火腿, 在帕馬火腿上鋪上一層薄薄的栗子泥, 在栗子泥上鋪上一層薄薄的磨菇餡, 取出鹿肉卷拆去保鮮膜, 把鹿肉卷放在磨菇餡上, 之後捲緊, 放回雪櫃靜止 2小時;

First spread plastic wrap on the table, put Parma ham on it, spread a thin layer of chestnut puree on the Parma ham, spread a thin layer of Mushroom Duxelles on the chestnut puree, take out the venison roll and remove the plastic wrap cover, put the venison roll on the Mushroom Duxelles, then roll it up tightly, and put it back in the refrigerator to rest for 2 hours;

12. 先取出酥皮, 輕輕壓至鹿肉卷的 1.5 倍大, 之後放回雪櫃冷藏, 備用;

Take out the puff pastry, lightly roll it until to 1.5 sizes of the venison roll, then put it back in the refrigerator and keep it for later use;

13. 酥皮變硬後, 在桌上鋪上保鮮膜, 鋪上酥皮和薄薄地掃上一層蛋水, 放上咸可麗餅, 放上鹿肉卷, 之後捲緊, 放回雪櫃 2 小時 (封口向下);

After the puff pastry hardens, spread plastic wrap on the table, put puff pastry on it and brush a thin layer of egg wash, put Savory Crepes on it, put venison roll on it, roll it up tightly, and put it back in the refrigerator 2 hours (seal side down);

14. 2 小時後取出, 均勻地掃上蛋水, 放回雪櫃風乾 30 分鐘; 30 分鐘後取出, 再均勻地掃上蛋水, 再放回雪櫃風乾 30 分鐘;

Take it out after 2 hours, brush it with egg wash evenly, and put it back in the refrigerator to air dry for 30 minutes; take it out after 30 minutes, brush the egg wash again, and put it back in the fridge to air dry for 30 minutes;

15. 預熱烤箱 210 度 30分鐘, 取出威靈頓鹿柳再均勻地掃上蛋水, 放入烤箱 40 分鐘(視乎熟度);

Preheat the oven to 210c for 30 minutes, take out the Wellington Venison and evenly brush it with egg wash, put it in the oven for 40 minutes (depending on the venison of doneness);

16. 紅酒鹿汁: 取出紅酒汁和鹿汁, 混合後, 大火煮至沸騰, 之後小火煮至剩下 1/4, 關火, 過篩, 備用;

Red Wine Venison Sauce: Take out the red wine sauce and venison jus, mix them, bring to boiling with high heat, then turn to low heat for simmering until 1/4 is left, turn off the heat, sieve, and set aside;

17. 40 分鐘後取出, 靜止 15 - 20 分鐘;

Take it out after 40 minutes, rest for 15 - 20 minutes;

18. 15 - 20 分鐘後, 烤箱調低至 180 度, 放入威靈頓鹿柳翻熱 5 - 10 分鐘;