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. Poultry farce:
2. Finely chop the meat and liver and season with salt and pepper. Lightly freeze the meat and cream separately in the freezer.
3. Wash the spinach and sauté in the saucepan so that it collapses quickly. Express it well and let it cool down.
4. Process the meat and cream with the spinach in a blender to make a farce and then refrigerate for 15 minutes. Then rub through a sieve. Season to taste with the port wine and a pinch of salt.
5. Bison crepinette:
6. Water the pork net well and then squeeze it out. Lay out in four rectangular pieces.
7. Clean the mushrooms and cut into slices, fry them briefly in a little clarified butter. Season with salt and pepper.
8. Line an area on the pork net that matches the fillet with mushrooms and coat with the poultry farce. Season the fillet with salt and pepper and press on the farce. Brush the top of the fillet with the farce and then cover with the mushroom slices.
9. Wrap the crepinette tightly in the pork net and shape it into a nice round shape. Put in a cool place.
10. Just before serving, fry the crepinette on all sides in hot clarified butter and then cook on a rack in the oven for about 5 minutes. The core temperature should be 45 degrees.
11. Then take it out and let it rest for about 2 minutes. Then fry in clarified butter with thyme and rosemary. Cut diagonally in half to serve. If necessary, remove the pig net.
12. Red wine and pepper sauce:
13. Peel and finely dice the shallots. Coarsely crush the peppercorns. Sweat the shallots in butter and add the pepper. Pour red wine and veal stock and reduce by half.
14. Add the thyme and reduce the sauce by half again. Pass the sauce through a fine sieve and season with salt.
15. Bread and mushroom dumplings:
16. Put the dumpling bread with the cream and milk in a large bowl. Finely dice the bacon, shallots and cleaned mushrooms and sauté in a pan. Add the vegetables to the dumpling bread.
17. Finely chop the parsley and add to the dumpling dough with the egg and dried herbs. Mix everything well and season with salt and pepper.
18. Spread out cling film and add the dumpling mixture. Shape into a roll. Hold the package vertically and tap it briefly on the top so that there are no air holes. Then wrap in two layers of aluminum foil and place in boiling hot water. Not cook! They have to cook there for at least 20 minutes. But you can also stay longer in the water and so be well prepared.
19. To serve, cut into slices and fry in clarified butter and season with salt and pepper.
20. Set:
21. Clean the spring onions, only the white with a little green should be used. Halve four spring onions and sauté together with the four whole in a little butter.
22. Serving:
23. Arrange the bread, mushroom and dumpling slices on preheated plates. Place the crepinette halves on the left and right and place the spring onions on the dumplings. Pour on the sauce.

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