Double Consommé Of Game Under Puff Pastry Cover

Summary

Ingredients

• 1 ½ kg bones from roe deer, rabbits, deer, poultry, veal, possibly paring
• 0.75 kg ¾ vegetables (roasted vegetables - carrots, leek, celery, onion, garlic)
• 1 small Can / s tomato paste
• 4 juniper berries
• 50 g bacon, smoked (1 slice)
• Rosemary, thyme, flat parsley
• 1 dl olive oil, cognac, gin
• 0.5 liter ½ red wine
• 0.5 kg ½ calf meat, twisted by the wolf
• 1 carrot (s)
• 1 spring onion (s)
• 20 g mushrooms (autumn trumpets, boletus, champinon)
• 6 egg (s)
• 1 point puff pastry
• Ice cubes
• 10 grains pepper
• 4 grains allspice
• 1 clove (s)
• 1 bay leaf
• 1 small onion (s)
• 1 piece (s) celery, small
• salt
• pepper
• Tabasco

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Instructions

1. First the basic stock is boiled: Put the bones and, if available, paring in a roasting pan that is not too high. Pour the olive oil over it and mix well with your hands so that everything is moistened with olive oil. Cut the bacon slice into 4 parts and add it as well. Put the roaster in the preheated oven at 220 degrees.
2. Cut a medium-sized onion crosswise, unpeeled, and place the cut surfaces on a hot stove until it is black (!!!). Doesn`t smell good, but belongs like that!
3. After about 10 minutes, remove the roaster, turn the bones, add the tomato paste as evenly as possible and put it back in the oven.
4. Roughly chop the roasted vegetables and after another 10 minutes add to the bones with the herbs (parsley, thyme, rosemary). Turn everything over so that the heat gets everywhere.
5. Fill a large saucepan with approx. 3 liters of cold water. Salt a little. The spices (crushed pepper, allspice and juniper, as well as the clove are best put in a special tea egg (I only have them for such things) and add to the water with the blackened onion and bay leaf. After about 30 minutes (the bones must be nice be brown) completely scoop the contents of the roasting pan into the water. Deglaze the roasting pan with the wine, cleanly remove all roasted substances and also put them in the pan. Heat the pan to maximum value. If foam should form at the beginning, carefully lift it off and throw it away. As soon as there is no more foam, reduce the heat, put the lid on with a crack and let the broth simmer for 4-5 hours - a shot of cognac and a shot of gin won`t do any harm.
6. Let the broth cool down and strain. I first take out the bones and then pour the rest through a brewing sieve that is as fine as possible. Then degrease. With that, the venison is ready. In addition to the consommé, it can also be used as a base for fine game sauces. I always freeze a part.
7. Now comes the consommé double:
8. Put 1 liter of stock in a saucepan, add finely chopped carrot, celery, leek and onion and about 10 ice cubes. Add the minced veal and a tea infuser with spices (as above for the broth, but half the amount) to the pot. Add a few dashes of Tabasco. Open the eggs, neatly (!!) separate the egg yolks from the egg white. Stir egg whites (I even use the crushed shells) into cold broth with a whisk. Turn on the heat and ramp it up very, very slowly. Always scrape the bottom of the pot with a scraper so that nothing attaches. As soon as the broth gets so hot that the first protein flakes are formed, stop stirring and turn the heat to maximum. Shortly before the broth boils, switch it down so that the broth just simmers. From the egg white, the peel, the roasted vegetables and the minced meat, a so-called clear cake is formed on the surface, which binds all suspended matter from the broth and leaves an amber-colored, crystal-clear and aromatic consommé. After approx. 10 minutes, carefully lift off the clear cake with the ladle, et voilà!
9. Allow about 10 minutes for the serving process: heat the consommé, roll out the puff pastry and cut out round plates, about 1 cm wider than the soup bowls. Cut the spring onion (green part) into 3 cm long pieces, separate and cut lengthways into the finest strips. Also make a few very fine strips of a carrot. Put a few strips of carrots and onions in each soup bowl, add one or two small mushrooms and fill up with the consommé. Brush the edge of the soup bowls with the rest of the egg yolk and put on the puff pastry lids, fold over and press firmly. One or two brushstrokes with the egg on the center of the lid. Warning: do not pierce !!!. Put in the preheated oven at 180 degrees. As soon as the puff pastry lid is browning, remove it and serve immediately. Gigantic starter!

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