Bison Crepinette with Red Wine – Pepper Sauce and Bread – Mushroom – Dumplings

Summary

Ingredients

For the farce:

• 50 g chicken breast (fillet)
• 20 g chicken liver (s)
• 50 ml cream
• 2 handfuls spinach leaves
• 1 cl port wine
• salt
• Pepper from the grinder
• 4 slices bison fillet, total approx. 500 gr.
• Clarified butter
• 8 large mushrooms (king oyster mushrooms)
• salt
• Pepper from the grinder
• 120 g pork net (s)
• 1 sprig thyme
• 1 sprig rosemary

For the sauce:

• 2 shallot (s)
• butter
• 15 peppercorns, cubeb
• 15 black peppercorns
• 300 ml veal stock
• 500 ml red wine, dry
• 1 sprig thyme
• salt

For the dumplings: (bread and mushroom dumplings)

• 500 g bread (s), (dumplin bread)
• 200 ml milk
• 200 ml cream
• 70 g bacon
• 3 small shallot (s)
• 100 g mushrooms, mixed
• 1 egg (s)
• 0.25 ¼ bunch parsley
• 1 teaspoon herbs, mixed dry
• salt
• Pepper from the grinder
• Clarified butter

For the set:

• 8 spring onion (s)
• butter

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Instructions

1. Finely chop the chicken breast and chicken liver together. Season with salt and pepper from the grinder.
2. Place the chopped meat in the freezer and the cream in a separate container in the freezer for 5 minutes to chill.
3. Wash the spinach leaves. Heat a saucepan over medium heat, add the spinach and cook for 2 minutes until it completely wilts. Drain well and let cool to room temperature.
4. Add the chilled meat, cream, and cooled spinach to a blender. Blend on medium speed for 2 minutes until smooth.
5. Transfer the farce to a bowl and refrigerate for 15 minutes.
6. Press the farce through a fine sieve into a clean bowl. Season with the port wine and a pinch of salt. Mix gently.
7. Submerge the pork net in water for 2 minutes. Gently squeeze out excess water and lay flat. Separate or cut into four rectangular pieces.
8. Clean the king oyster mushrooms with a damp cloth. Trim the bases and cut into thin slices, approximately 3-4 mm thick.
9. Heat clarified butter in a pan over medium heat. Add the mushroom slices in a single layer. Cook for 2 minutes without stirring, then gently toss and cook for 1 minute until lightly golden. Season with salt and pepper from the grinder.
10. Let the mushrooms cool for 2 minutes off the heat.
11. On one piece of pork net, lay a layer of cooked mushroom slices in the center. Spread approximately 2 tablespoons of farce evenly over the mushrooms.
12. Season one bison fillet slice with salt and pepper from the grinder on both sides. Place it on the farce.
13. Spread a thin layer of farce over the top of the bison fillet. Arrange the remaining mushroom slices over the farce.
14. Fold the pork net around the assembled stack to completely encase it. Shape gently into a round cylinder. Place seam-side down and refrigerate. Repeat with the remaining three bison fillets.
15. Peel and finely dice the shallots (approximately 2 medium shallots). Coarsely crush the peppercorns (approximately 1 teaspoon).
16. Heat roughly 1 tablespoon butter in a saucepan over medium heat. Add the diced shallots and cook for 3 minutes, stirring occasionally, until softened.
17. Add the crushed peppercorns and cook for 1 minute, stirring constantly.
18. Pour in approximately 250 ml red wine and 250 ml veal stock. Bring to a boil over medium-high heat. Reduce to medium and simmer for 10 minutes until the liquid is reduced by half.
19. Add 1 sprig thyme to the sauce. Continue simmering for 10 minutes until the liquid is reduced by half again.
20. Pour the sauce through a fine sieve into a clean saucepan, pressing gently on the solids. Discard solids. Season to taste with salt. Keep warm.
21. Put the dumpling bread (approximately 400 g) with the cream and milk (approximately 200 ml total) in a large bowl. Mix gently.
22. Dice the bacon (approximately 100 g), peel and finely dice the shallots (approximately 100 g), and finely dice the mushrooms (approximately 150 g).
23. Heat roughly 1 tablespoon clarified butter in a pan over medium heat. Add the bacon and cook for 3 minutes. Add the diced shallots and cook for 2 minutes. Add the mushrooms and cook for 3 minutes, stirring occasionally. Remove from heat and let cool for 5 minutes.
24. Add the cooled bacon-mushroom mixture to the dumpling bread mixture. Mix gently.
25. Finely chop roughly 2 tablespoons fresh parsley. Add to the bowl with 1 beaten egg and 1 teaspoon dried herbs. Mix everything together gently but thoroughly.
26. Season the dumpling dough generously with salt and pepper from the grinder. Mix in gently.
27. Lay out cling film approximately 30 cm square. Spread the dumpling mixture onto it in a rough cylinder shape. Use the cling film to roll and tighten the mixture into a firm cylinder.
28. Hold the cling film package vertically and tap the bottom gently 3-4 times against a bowl rim to release any air pockets.
29. Wrap the cling film-wrapped cylinder in two layers of aluminum foil, sealing the ends tightly.
30. Bring a large pot of water to a rolling boil. Carefully place the foil-wrapped dumpling into the water. Reduce heat to maintain a gentle simmer and cook for 20 minutes.
31. Remove the dumpling carefully with a slotted spoon and let cool for 3 minutes. Unwrap the foil and cling film carefully.
32. Cut the dumpling cylinder into slices approximately 2 cm thick using a sharp knife.
33. Heat roughly 1 tablespoon clarified butter in a pan over medium heat. Add dumpling slices in a single layer and cook for 2 minutes per side until golden brown. Season with salt and pepper from the grinder.
34. Clean the spring onions, trimming away the dark green tops. Keep only the white and pale green parts.
35. Halve 4 of the spring onions lengthwise.
36. Heat roughly 1 tablespoon butter in a pan over medium heat. Add the halved and 4 whole spring onions. Cook for 3 minutes, turning gently once, until lightly softened.
37. Heat clarified butter in a large pan over medium-high heat. Add the four refrigerated crepinettes and sear on all sides for 2 minutes per side until browned and crispy.
38. Transfer the seared crepinettes to a preheated oven set to 60 °C (140 °F). Cook for 5 minutes until the internal temperature reaches 63 °C (145 °F) when measured with a meat thermometer in the center.
39. Remove the crepinettes from the oven and let rest for 2 minutes.
40. If desired, briefly finish the rested crepinettes in clarified butter in the pan with the thyme and rosemary sprigs for 1 minute, turning gently.
41. Cut each crepinette diagonally in half using a sharp knife. If the pork net is visible, carefully cut it away.
42. Place a portion of dumpling slices in the center of each preheated serving plate.
43. Position the two crepinette halves standing upright on either side of the dumplings.
44. Arrange the cooked spring onions on top of the dumplings.
45. Spoon the red wine and pepper sauce around the plate and serve immediately.