Venison steak with black garlic crackers

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.