{"id":27080,"date":"2022-11-10T16:32:40","date_gmt":"2022-11-10T15:32:40","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/venison-with-butternut-squash-stuffed-onions-and-black-cabbage\/"},"modified":"2022-11-10T16:32:40","modified_gmt":"2022-11-10T15:32:40","slug":"venison-with-butternut-squash-stuffed-onions-and-black-cabbage","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/venison-with-butternut-squash-stuffed-onions-and-black-cabbage\/","title":{"rendered":"Venison with butternut squash, stuffed onions and black cabbage"},"content":{"rendered":"

Serves 8 as part of a menu or serves 4 as a free standing dish
\n<\/strong><\/h3>\n

Venison<\/h3>\n
    \n
  • 800 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Topside of venison<\/li>\n
  • 100 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter Arla\u00ae<\/li>\n
  • 3 sprigs\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Thyme<\/li>\n
  • 1 clove\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Garlic<\/li>\n
  • 2 tbsp \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cubeb pepper<\/li>\n<\/ul>\n

    Trim the venison and keep the trimmings for the sauce. Season the meat with Cubeb pepper and salt, and fry it in a hot pan. Baste with butter, thyme and garlic. Bake the meat in the oven at 110\u00b0C to a core temperature of 48\u00b0C.\u00a0<\/strong><\/p>\n

    Venison sausage<\/h3>\n
      \n
    • 200 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Venison (mince)<\/li>\n
    • 80 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lardo<\/li>\n
    • 12g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Green peppar (coarlsy ground)<\/li>\n
    • 2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Shallot onion<\/li>\n
    • 7 Sprigs\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Thyme (Leaves)<\/li>\n
    • 50 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cognac<\/li>\n
    • 5 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/li>\n
    • 1,5 m\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Casing<\/li>\n<\/ul>\n

      Chop the shallots finely and fry in oil with the green pepper and thyme leaves. Deglaze with Cognac. Chop the lardo finely. Combine all ingredients in a mixing bowl and stuff the mixture into the casing as shown. Cook for 10 min in a steam oven at 85\u00b0C and fry the sausages in butter before serving<\/p>\n

      Butternut pur\u00e9e<\/h3>\n
        \n
      • 400 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butternut squash<\/li>\n
      • 100 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter Arla\u00ae<\/li>\n
      • 100 ml \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Milk Arla\u00ae<\/li>\n<\/ul>\n

        Peel the butternut squash and cut it into pieces. Fry it in butter until it is soft and mix it smooth with the milk in a blender. Season with salt.<\/p>\n

        Sauce vierge<\/h3>\n
          \n
        • \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Venison trimmings<\/li>\n
        • 2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Shallots<\/li>\n
        • 1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Tomato<\/li>\n
        • 300 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Venison stock<\/li>\n
        • 150 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 White wine<\/li>\n
        • 5 sprigs\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Tarragon<\/li>\n
        • 2 tbsp\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Mustard seed<\/li>\n
        • 50 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pickling liquid<\/li>\n<\/ul>\n

          Fry the trimmings in oil. Peel and chop the onions. Quarter the tomato and fry it with the trimmings. Add the tarragon and the wine. Cook for 2 minutes, add the stock and let the sauce reduce slowly. Boil the mustard seeds 3 min in water. Before serving, strain the sauce, add the mustard seed and salt to taste.<\/p>\n

          Stuffed white onions<\/h3>\n
            \n
          • 4 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 White onion<\/li>\n
          • 50 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pumpkin seed<\/li>\n
          • 20 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Chervil<\/li>\n
          • 20 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Chervil oil<\/li>\n<\/ul>\n

            Bake the onions 30 min at 165\u00b0C. Peel them and cut them in halves to make little cups. Toast the pumpkin seed in a pan, add salt and chop them roughly. Pluck the chervil. Before serving, portion the seeds and the chervil in the onion cups, top them with the mayonnaise. Finish with chervil oil.<\/p>\n

            Siphon mayonnaise<\/h3>\n
              \n
            • 3\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Eggs<\/li>\n
            • 1 tbps \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 LissElla\u2019s mustard<\/li>\n
            • 1 tbsp \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Champagne vinegar<\/li>\n
            • 300 ml \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Vegetable oil<\/li>\n<\/ul>\n

              Combine all ingredients except the oil in a blender, add the oil slowly while mixing and add salt to taste. Pour the mixture into a siphon and keep at 65\u00b0C until serving.<\/p>\n

              Black cabbage<\/h3>\n
                \n
              • 150 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Black cabbage<\/li>\n
              • \u00bd \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lemon<\/li>\n<\/ul>\n

                Cut the cabbage and fry it in hot olive oil. Add lemon juice, salt and pepper to taste.<\/p>\n","protected":false},"featured_media":25017,"template":"","recipe_category":[],"course":[225],"season":[],"class_list":["post-27080","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-main-course"],"acf":[],"yoast_head":"\nVenison with butternut squash, stuffed onions and black cabbage - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Venison with butternut squash, stuffed onions and black cabbage och andra recept hittar du hos AVEQIA, matlagning och event i Stockholm!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aveqia.com\/en\/recipe\/venison-with-butternut-squash-stuffed-onions-and-black-cabbage\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Venison with butternut squash, stuffed onions and black cabbage - 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