Mixed Roast Game with Brussels Sprouts and TrufflesSeptember 30, 2015 • By Great Chefs
Mixed Roast Game with Brussels Sprouts and Truffles
By Great Chefs September 30, 2015
Packets of squab and pheasant breast, venison, baby lamb, rabbit, and game sausage create a rich feast, paired with brussels sprouts and sparked with Dijon sauce and truffles. Chef Blauberg oven-dries his own tomatoes, cutting them into thin crosswise slices and drying them on a parchment-lined baking sheet in a 200 F oven for 2 hours.
- Squab Breasts - 2, split and cleaned, bones reserved
- Pheasant Breast - 1, split and cleaned, bones reserved
- Sea salt and freshly ground pepper
- Duck Foie Gras - 4 ounces, cut into 4 strips
- Caul Fat - 1/4 pound, cut into 4 pieces
- Leek Leaves - 6, green part, blanched and split lengthwise in two (12 strips)
- Smoked Bacon - 8 strips
- Venison loin - 6 ounces, trimmed, bones reserved
- Olive Oil - 1 to 2 tablespoons
- Rack Baby Lamb - 1
- Rabbit - 4 loins and 2 saddles rabbit, legs removed, bones reserved
- Game Sausage - 4 links
- Dijon Sauce
- White Truffle - 1
- Garlic Clove - 1, minced
- Dijon mustard - 2 tablespoons
- Egg Yolk - 1
- Champagne Vinegar - 1 ounce
- Truffle oil - 4 tablespoons
- Salt and freshly ground pepper
- Chives - 1 tablespoon, minced
- Brussels Sprouts
- Olive Oil - 2 tablespoons
- Brussels Sprouts - 1 cup, quartered, blanched
- Oven-Dried Tomatoes - 1/4 cup (see headnote)
- Salt and freshly ground pepper
- Chives - 2 tablespoons, minced
- White Truffle - 1, shaved
- Tarragon Sprigs - 4
To prepare the game: Preheat the oven to 375 F. Incise the squab breast halves down the centers, cutting half way through. Cut the pheasant breast halves in half crosswise, making four pieces. Incise the pheasant breast pieces down the centers, cutting half way through. Trim the squab and pheasant breast pieces so that they match in size. Season the breast pieces on both sides with sea salt and pepper. Place one foie gras strip in the incision of each pheasant breast piece and top with a squab breast half. Wrap each packet with caul fat and tie in place with two leek strips. Season with salt and pepper. Set aside.
Lay the bacon on a work surface, overlapping the slices slightly. Season the venison with sea salt and pepper and place to one end on the bacon. Wrap the bacon around the venison and tie in place with four leek strips. Season with salt and pepper. Set aside.
Preheat the oven to 375 F. Heat the oil in a large ovenproof saute pan over high heat until smoking. Add the breast packets and venison and sear on all sides until browned. Add the lamb rack, rabbit, and game sausage and lightly brown on all sides. Place the pan in the oven and roast the meats for 6 to 7 minutes for rare, or to desired degree of doneness. Remove and set aside to rest.
To prepare the dressing: Shave the truffle on a mandoline. Stack the slices and cut into small dice. In a salad bowl, whisk the garlic, mustard, egg yolk, and vinegar together. Whisk in the truffle oil. Add the diced truffles and chives and blend. Season to taste with salt and pepper. Set aside.
To prepare the Brussels sprouts: Heat the olive oil in a medium pan over medium-high heat. Add the Brussels sprouts and toss; cook for 1 minute, browning the Brussels sprouts slightly. Add the oven-dried tomatoes and cook 30 seconds. Remove from heat and season to taste with salt and pepper; toss with the chives.
To serve: Fill the center of each plate with Brussels sprouts. Slice a piece from the each end of the sausages to provide a flat surface, then cut in half diagonally; stand the two pieces next to each other beside the Brussels sprouts. Repeat for all the plates. Slice the breast packets in half to reveal the filling and position two halves to one side of the Brussels sprouts on each plate. Slice the venison into four pieces and arrange opposite the breasts on each plate. Cut the lamb rack into individual chops and stand them, bone up, beside the other meats. Divide the rabbit pieces among the plates. Drizzle with Dijon sauce and a little veal jus. Arrange a few truffle slices on each. Garnish with tarragon sprigs.