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2 venison loin
rouefort and onion mix
gorgonzola
pate brisee (123 dough)
julienne leek
asparagus
-
mushrooms
morels - rehydrated
shallot - chopped
garlic
cream
lemon
=Make gorgonzola demi-glace.
Make barquettes from pate brisee, blind bake then bake with onion and roquefort mix filled 1/2.
Roast venison loin, cool. Slice.
Saute wild mushrooms, cream and fill barquttes rest of way. Top with venison, julienne leek and serve with sauce and asparagus.
rouefort and onion mix
gorgonzola
pate brisee (123 dough)
julienne leek
asparagus
-
mushrooms
morels - rehydrated
shallot - chopped
garlic
cream
lemon
=Make gorgonzola demi-glace.
Make barquettes from pate brisee, blind bake then bake with onion and roquefort mix filled 1/2.
Roast venison loin, cool. Slice.
Saute wild mushrooms, cream and fill barquttes rest of way. Top with venison, julienne leek and serve with sauce and asparagus.