Venison Consommé Recipe

Venison Consommé

Recipe by Jackie Cameron

A venison consomme/soup with thyme, smoky campfire olives, and hot-roasted goats' cheese makes a savoury/umami combination to awaken anyone's palate.

Yields : 700ml
Serves : 4

Ingredients :

• 5x Egg Whites and their shells
• 550gr Springbok or any venison, cut in small blocks
• 1 (50gr) Leeks, chopped
• 1 (240gr) Onions, chopped
• 40gr Celery
• 1 (75gr Carrots, chopped
• 200gr Tomatoes, chopped
• 2x Bay Leaves
• 2 sprig Thyme
• 2 (10gr) Garlic
• 6x Whole Black Peppercorns
• 250ml Beef Stock
• 5x Egg Whites

Method :

1. Whisk the egg whites lightly.
2. In a large pot, add the egg whites, shells, springbok, vegetables, thyme, bay leaves, garlic and peppercorns. Combine all together.
3. Add the cold beef stock and mix well.
4. Bring the mixture to a simmer and you will find that the whisked egg whites will start to rise to the top of the stock. This will form a thick raft or a covering over the stock.
5. Break a whole in the raft's centre and allow the consommé to bubble lightly through this for an hour and a half.
6. When the time is nearly up, top this mixture with another lightly whisked five egg whites.
7. Strain the liquid through a Muslim cloth or oil filter being very careful not to break the raft as all the impurities and vegetables will be stuck to this.
8. Liquid should be clear and translucent if not strain again through an oil filter. Heat up on service-slighty reduce if nessesary and serve with smokey olives, chives and creamy goat's cheese.

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713