Chamois burger by Franck Giovannini
Franck Giovannini
Girardet, Rochat, Violier: les chefs de haut vol se succèdent à Crissier. A présent, c’est Frank Giovannini qui est aux commandes. Son score? 19 points, évidemment.
Ingrédients
For 4 people
A recipe to pare with the gamaret of the Domaine Christophe Chappuis à Saint-Saphorin
4 cereal burger buns
600 g chamois fillets
60 g red wine mustard
50 g butter
Salt
Game spice mix
20 g thyme
2 cloves garlic
Rapeseed oil
Special sauce
2 egg yolks
20 g Dijon mustard
2 dl rapeseed oil
salt and pepper
20 g red wine mustard
Candied shallots
4 shallots
5 dl red wine
salt and pepper
Finishing touches
2 iceberg lettuces
Spinach shoots
Préparation
Candied shallots
Peel and chop the shallots. Sweat with a drizzle of rapeseed oil and season with salt and pepper. Moisten with the red wine and cook gently for around 20 minutes until the red wine has reduced to dryness. Set aside.
Sauce
Mix the egg yolks with the mustard, a pinch of salt and a few turns of the pepper mill in a large bowl.
Make a mayonnaise by gradually adding the rapeseed oil to obtain a firm consistency. Add the red wine mustard and adjust the seasoning.
Set aside in a pastry bag. Keep 20 g of sauce in the cul de poule, dilute with a dash of water and set aside to season the lettuce and spinach shoots when serving.
Chamois
Season the fillets with salt and mixed spices.
In a hot frying pan with a drizzle of rapeseed oil, brown the fillets on all sides.
Add a knob of butter, the thyme and the halved garlic cloves and baste for around 5 minutes. The core temperature should be 35°.
Set aside on a wire rack and brush with red wine mustard.
It should rest for at least 15 minutes.
Finishing touches
Cut the loaves in half and brown quickly in a frying pan with a knob of butter.
Brush both sides with the red wine mustard.
Arrange the shallots on the bottom loaf, cut the chamois into 1 cm slices and arrange them in rosettes on top of the shallots.
Heat in the oven at 220° for around 5 minutes, season the meat with the red wine mayonnaise sauce and finish with the lettuce cut into small pieces and the spinach shoots seasoned with the rest of the sauce.
Close with the tops of the buns and serve immediately.
Serve with small saddleback potatoes stuffed with dried game meat or home fries.
