Ingredients
10
- 10 venison steaks
- 10 sheets brick pastry
- 250 g tagliatelle
- 100 g Bresc Mushroom Mix
- 25 g Bresc Black garlic puree
- 5 dl chicken stock
- 5 dl manufacturing cream
- salt and pepper
Used bresc products
Ingredients
Preparation method
Reduce the manufacturing cream and the mushroom mix until it has the thickness of a sauce. Season the steak with salt and pepper and brown on all sides. Roast in the oven at 160°C until the core temperature reaches 55 ℃. Cook the pasta in salted water.
Divide the sheets of brick pastry into pieces, add the chicken stock and blend it in a kitchen machine until it produces a spreadable mixture. Add the black garlic puree. Spread the mixture on a mat and dry it in the oven at 100°C for 1.5 hours. Break the crackers into small pieces and deep-fry at 180 degrees. Place the tagliatelle on a dish, arrange the venison steak on top and garnish with the crackers.
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