Eleven Madison Park by Daniel Humm & Francesco Tonelli & Janice Barnes

Author:Daniel Humm & Francesco Tonelli & Janice Barnes
Language: eng
Format: epub
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2019-10-14T16:00:00+00:00

TO FINISH

2 sheets Venison Farce (this page), 11.4 by 22.9 cm (4½ by 9 inches) in size

Activa GS

2 sheets frozen Pâté en Croûte (this page), 24.8 by 29.8 cm (9¾ by 11¾ inches) in size

1 egg, beaten

Brown Butter (this page)

Sea salt

Remove the venison portions from the sous vide bag and unwrap and discard the plastic wrap. Remove the top sheet of acetate from the venison farce sheets. Spray 2 fresh sheets of acetate with nonstick baking spray and invert 1 farce sheet onto each prepared piece of acetate. Remove the top layer of acetate from each of the farce sheets and dust with Activa. Remove the venison portions from the PVC pipes. While the farce is still partially frozen, tightly wrap 1 sheet of venison farce around each venison portion putting the seam on the flat side of the semicircular portion. Place on a baking sheet lined with parchment paper and keep frozen. Remove the top sheet of parchment paper from the pâté en croûte sheets. Allow the en croûte dough to soften at room temperature slightly, about 7 minutes, otherwise the dough will crack. Wrap 1 sheet of pâté en croûte dough around the venison farce, making sure the edges just overlap, and putting the seam on the flat side. Press down on both ends of each portion to seal the ends forming 3 cm (13/16-inch) “wings.” Trim off any excess and fold over the ends making sure not to put extra dough underneath the protein. Using a 2.5 cm (1-inch) ring cutter, punch out 2 small rounds from the en croûte dough on both ends to allow steam to escape while cooking. Place the wrapped venison portions on a baking sheet lined with parchment paper and refrigerate until completely cold, about 1 hour. Preheat a convection oven to 205°C/400°F, high fan. Brush the wrapped venison portions with egg wash. Bake in the oven for 12 minutes, turning once, until a cake tester inserted into the center feels cool. If necessary, cook for 2 to 4 minutes more. Remove from the oven and let rest in a warm place for 14 minutes. Trim off the ends of each portion and slice into 4 slices each. Brush each portion with brown butter and season with sea salt. Place 1 portion at the center of each plate, flat side facing the right side of the plate. Sauce with the civet sauce next to the flat side.

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