In this year’s second edition of the Carlsbad Revue we once again bring you our chef's recipe. This time let us spend a little time in sunny France with its traditional dishes and delicious delicacies, the homeland of the chef of our French “La Bohème” restaurant Mr Pierre Leotard.
To begin immerse the venison in a dense red wine and leave for 24 hours in the cold, then proceed to prepare the Ratatouille. Cut peppers, zucchini, shallots, red onions, tomatoes, garlic and eggplant, into cubes and fry in extra virgin olive oil, add thyme sprigs and enrich the flavor to the appropriate taste with tomato paste, salt and pepper.
The base for the chocolate sauce is prepared with onions, shallots and carrots, into which after sweating, we pour the wine from the venison and a strong venison stock, then we reduce everything and add quality chocolate which when melted will create a perfect sauce.
Harissa is a subtle yet spicy paste based on roasted peppers and tomatoes which have been devoid of their husks, and mixed with steamed cumin and garlic, complemented by coriander, salt and freshly ground pepper.
And now back to the pre-marinated saddle of venison to which we add salt and pepper and fry in hot oil until golden brown. The venison will thus retain its natural softness, juiciness and beautiful color. Finally serve the sliced venison on a bed of fresh Ratatouille and add the spicy harissa paste, taste and savor the completed dish with its thick chocolate sauce.
Pierre Leotard and his team wish you a pleasant evening in the La Bohème restaurant.
Oct 7, 2014 8:30 AM