Pan-fried oryx with mushroom ragu and polenta

The story

Ingredients:

500 grams Oryx fillet, Left whole with all silver meat and sinews removed
Salt and pepper for seasoning
100 grams Unsalted butter
1 handful Thyme, Fresh stalks
Ragu sauce
200 grams Chicken livers, Cleaned and chopped
100 grams Bacon, Diced
1 Carrot, Peeled and finely diced
1 medium sized Onion, Finely diced
1 large stalk Celery, Finely diced
1 can Canned plum tomatos
120 grams Button mushrooms, Cleaned and stalks removed
250 milliliters Chicken stock
3 teaspoons Tomato puree
250 milliliters White wine
2 teaspoons Unsalted Butter
Pepper
Salt
1/4 teaspoon Nutmeg
Polenta
1 cup Polenta
3 cups Chicken stock
Salt
100 grams Butter
100 grams Pecorino cheese, Finely grated

oryx

Directions:

1. To make the ragu:  Brown the bacon in some butter. Add the diced onion, celery and carrot and cook until the vegetables are browned. Add the chopped chicken livers and cook for a about two minutes. Add the tomatoes, the tomato puree, white wine and stock. Season with salt and pepper. Cover the pan and bring heat down to a simmer. Simmer for about 40 minutes. The oil in the sauce will separate. To finish the sauce, blend the sauce with a hand blender until it thickens and the oil is re-absorbed. Add the whole mushrooms and cook over low heat for about 6 minutes. Remove from heat but keep the sauce warm.

2. To cook the meat: Add a little olive oil to a frying pan get the pan smoking hot. Sear the meat until brown on all sides. Reduce to medium heat. Season the meat with salt and pepper. Add the butter and thyme to the pan. Keep basting the meat with melted butter and pan juices. Cook the meat until the desired doneness, preferably to medium-rare. Depending on the size and thickness of the fillet, it should take only about 5 to 7 minutes. Remove the meat from the pan and set aside to rest for at least five minutes, before cutting and plating.

3. To make the polenta: Bring the chicken to a rapid boil. Add a little salt. Sift the polenta into the boiling stock and stir in. Reduce the heat to a gentle simmer, and keep stirring the polenta. Let it simmer for 5 to 10 minutes. The polenta is cooked when it is soft and pulls away from the sides of the pot. Finish by adding the pecorino cheese and extra butter. Stir until the cheese and butter have melted.

4. Compose he dish by adding some polenta to a bowl. Spoon over some ragu, and add some sliced fillet. Finish with some chopped parsley and serve additional cheese on the side.

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