Venison main course with beetroot & white truffle! Fine Dining Christmas Menu Special!
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- Опубликовано: 11 июл 2024
- Hey guys! Today is the third episode of this year's Christmas special! We’re going to make the main course! It's a seared venison with a hazelnut crust, a beetroot flower, my favorite beetroot cream, white truffle and a beautiful venison sauce. All great recipes, so enjoy guys!
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Hi Jules, I am a newcomer but processing your content like crazy. Your channel and work is just amazing.
Would you consider making a few absolutely technical episodes? I mean on that you go trough all the technology you use and give all the recipes but building up the dishes isn't just that simple. All the ingredients must be at perfect temperature and shape when you put it together. I have seen a few methods but it would be nice if you could make a video about the timing and how you get everything to the perfect condition for serving.
Haha! I commented before I watched the video and now I see you gave a lot of steps about the serving. Fantastic! (Still would appreciate a general video about the topic.)
Boom baby! Chef posts again, highlight of my day! 👌
It was so delicious! Hope you give it a try 👌🏼
As always amazing, I'm always impressed by these creations.
One thing I've learned toasting hazelnuts is to trust your nose. Not the colour, timing, whatever. Every oven is different and if you know where you're heading the smell will be more honest than any other indicator.
Wow, it looks amazing.
Such a wonderful dish!⭐
I really appreciate the little conversations you have after making the dishes. Getting some input on how you can work smarter by prepping things in a way, why in this case it's important to serve the venison right away and getting an explanation as to why that is. That's just the type of knowledge an amateure like myself benefits greatly from.
Thank you Jules for the always top class videos and happy new years!
Haven’t had much venison in my experiences so far. Need to try this when I’m out more often. This dish looks and sounds great. Very creative. 🎉
Appreciate the support! Means the world 🙏🏼🔥
Love the way your dog peers at your cooking 😘 Thanks for inspirational techniques …beautiful beetroot rose & hazelnut ideas. Each video is a well crafted lesson.🎉
Just wow
Che perfezione. Buon feste 🌟
Perfection on so many levels.
Just one thing..that beetroot rose looked stunning before it was covered with a white truffle. It kind of stole its visual component.
How! HOW have I just found this channel! Make these? Never! But they'll inspire me to make something similar. Well done!
La perfection de ses plats c’est quand même quelque chose, aucun flop à son actif, on est toujours impressionné
Appreciate it 🙌🏼 Thank you!
thanks Jule!!! Altijd heel elegant gerechten!The best on internet.
Simple perfection!! Thank you, chef. 🤍
It was so delicious! Hope you give it a try 👌🏼
Wish I could like this more than once ! Love your chanel so much, you’re doing awesome work
Appreciate it! Means the world. Have a good one 🙌🏼
Your talent has been outstanding from day one......what I like the most about this epside is the development in your presenting (being more natural behind the camera)....great episode!
x2 jules has improve the presentation skills, his cooking skills are over the sky
❤ love it chef
Looking so good im sure its super delicious . Good recipe chef . Share more video 👌👌
That hazelnut butter looks fire!!!! I might steal that technique.
Greate. Thank you só much Jules.
Appreciate the support 🙌🏼🔥
STUNNING
It was so delicious! Hope you give it a try 👌🏼
gingerbread in the sauce is genius
It was so delicious! Hope you give it a try 👌🏼
hell yeah dude venison is my favorite protein so hyped to see you do a recipe with it
Can’t wait to see your result 🙌🏼
This is perfect❤!
Thanks! 🙌🏼 Really appreciate it!
Magnifique 🎉
Thank you! Far too kind 🙌🏼
Geweldig!
Thanks! 🙌🏼 Really appreciate it!
This is epic. Just requested a beetroot dish in one of your other videos. Perfect.
Edit; btw, where do you get those plastic sheets? I’m always struggling with ‘vershoudfolie’
In the Netherlands it's called "slagersfolie" or literally "butchers wrap".
It's different than plastic wrap as it doesn't stick to itself! 👌
It was so delicious! Hope you give it a try 👌🏼 I always cut a vacuum bag in two. Then you have two thicker sheets that stay in perfect shape
@@JulesCookingGlobal awesome! I have those. Three of your dishes planned for Christmas. Keep up the great work and enjoy Christmas with your (new) family
Amazing! I was wondering for how many people the recipes on your site are? Would love to make some of them this christmas.
Looks amazing :)
Thank you! Far too kind 🙌🏼
👍👍👍u re a legend!
Thank you! Far too kind 🙌🏼
You deserve more subscription
Your preparations are magnificent but the long cooking times make it very expensive
Mega!
It was so delicious! Hope you give it a try 👌🏼
💪 красавчик, высший пилотаж🙂
Thanks! 🙌🏼 Really appreciate it!
Hi Chef!
A very interesting way to prepare venison. Especially searing meat covered with mushroom powder. I definitely have to try it. I'm just worried that even if I'm fast enough, the meat won't be bitter?
As for the recipes after the Christmas edition, I would like to repeat the request for more pork on your channel.
In fact, apart from pork belly, nothing else appeared. Don't you like the taste of pork meat?
I wish you and your family a Merry Christmas and all the best in the New Year
You should be fine, I never had it turn bitter. And thanks for the suggestion! I’ll definitely look into it 🙏🏼 Indeed don't cook much with pork, but no real reason why haha. Merry Christmas!
Hi Jules, for the venison stock/sauce, just add water from time to time to keep the bones submerged during the 6 hours simmer?
Can you tell me what type of mushrooms you used for the mushroom powder?
What can of mussroons you use for marines the venison chef
Nice 👌 make pulm cake also
thanks for the suggestion! I’ll definitely look into it 🙏🏼
🎉
Thanks! 🙌🏼 Really appreciate it!
Hi Jules, what knives do you use?
Jules, one more question if i may - i will be having a guest that does not eat beetroot. Do you think i could substitute it with lets say parsnip or something similar? I know that it would be similar in preparation, but will the flavour compliment the venison?
chef what is ur small blender brand ? i cant open your link for kitchen equipments
Can I souvide the venison a day before
Loved the video but was a bit confused: the tenderloin was removed but the final dish included something that looked like fillet/tenderloin? Not overly familiar with deer anatomy so please can someone clarify? Thanks!
Does anyone know what brand oven Jules uses?
Two questions Chef;
1) What type of spice grinder do you use? I’ve seen you use it for both wet and dry ingredients.
2) I’ve seen several of your videos where you use xanthum gum in your purées. How much do you use and where can I find the recipe for the beet cream in this video? Having guest after Christmas and would love to make this.
Thanks
Hi! Here you can find a full equipment list. www.julescooking.com/equipment
I always use a knife tip of xanthan gum, find a written recipe on my website www.julescooking.com 👌🏼
Have a great day 🙌🏼
Wow nice recipe chef. Just wondering while resting the meat at 60 degrees will it make the meat cook further or overcooked?
It will overcook if you let it rest too long, but venison dries out very fast. That's why I only let it rest for 10 minutes.
Thank you so much for your reply. Really helpful.😊😊
can you subsitiue the white for black truffel. As those are cheap
You can, still very delicious. Without truffle it's perfect as well
If you freeze the sauce, the protein of the cream won't split when defrost or heat up again?
No it should be good, otherwise just give it a little mix when heating it up
Looks super good! I'll have to do it!
Can’t wait to see your result 🙌🏼
Put out a cookbook already so I can give you my money! 😊
Don't think I don't see you using the proper terminology like 'evaporated', my guy! Content is improving! Keep up the good work.
How much truffle would be required for 8 portions?
Around 20 grams should be more then enough, but a little extra for breakfast in the morning is never a bad idea
3mm was too thick for me to roll the beets right. Had to improvise but 2 or 1mm should be fine next time.
Anyone know what the blender brand is?
Hi! Here you can find a full equipment list. www.julescooking.com/equipment Have a great day 🙌🏼
Chef please add subtitle with ur video
How I can meet with you.. I am in Spain chef
Hi chef.. where are you from
The only not perfect thing is the portions 😅 Amazing technically and presentation wise.
why do you never eat the food at the end?
I always do, but watching me eat is not why I make RUclips videos haha
Does anyone know what brand oven Jules uses?