{"id":1531,"date":"2021-11-30T11:55:06","date_gmt":"2021-11-30T11:55:06","guid":{"rendered":"https:\/\/gaspesiesauvage.com\/gaspe\/?p=1531"},"modified":"2022-03-03T16:51:04","modified_gmt":"2022-03-03T16:51:04","slug":"deer-medaillons-and-wild-mushrooms-pastry","status":"publish","type":"post","link":"https:\/\/gaspesiesauvage.com\/gaspe\/deer-medaillons-and-wild-mushrooms-pastry\/?lang=en","title":{"rendered":"– Deer m\u00e9daillons and Wild Mushrooms pastry"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]<\/p>\n

RECIPE FOR 8 PEOPLE<\/span><\/p>\n

Ingredients :<\/span><\/p>\n

8 Deer m\u00e9daillons
\n8 puff pastry disks
\n4 bags of dried porcinis<\/a>
\n4 bags of dried chanterelles<\/a>
\n100g foie gras
\n100g of chicken breast
\n100 ml cream
\n2 fresh egg
\n30 ml olive oil
\n20g butter
\nSalt and Pepper<\/p>\n

Preparation :<\/span><\/p>\n

Preheat the oven to 200\u00b0C
\nGenerously season the meat with salt and pepper. In a large pan, heat the olive oil and butter for few minutes, then brown the m\u00e9daillons for 2 minutes on each side.
\nLet them cool.
\nPlace the dried mushrooms in a bowl filled with hot water for 20 minutes, then drain and finely chop them. Cut the foie gras and chicken breast into pieces.
\nIn a food processor, blend the chicken, egg whites and foie gras. Salt and pepper to taste.
\nMix well. Add the cream and finely chopped wild mushrooms. Carefully blend with a wooden spoon.
\nCover each m\u00e9daillons with mushroom mixture. On the counter, lay out each puff pastry disk, then place the m\u00e9daillons on one side of the disk.
\nIn a bowl, add a teaspoon of water to the egg whites and beat with a whisk, brush the edges of the puff pastry. Fold the pastry over the m\u00e9daillons and seal the edges. Brush the tops with the rest of the egg whites.
\nPreheat the oven to 200\u00b0C
\nPlace them in an oven dish. Bake for 20 minutes.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=\u00a0\u00bb1\/3″][vc_single_image image=\u00a0\u00bb1152″][\/vc_column][vc_column width=\u00a0\u00bb1\/3″][\/vc_column][vc_column width=\u00a0\u00bb1\/3″]Back<\/a>[\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row][vc_column][vc_column_text] RECIPE FOR 8 PEOPLE Ingredients : 8 Deer m\u00e9daillons 8 puff pastry disks 4 bags of dried porcinis 4 bags of dried chanterelles 100g foie gras 100g of chicken breast 100 ml cream 2 fresh egg 30 ml olive oil 20g butter Salt and Pepper Preparation : Preheat the oven to 200\u00b0C Generously season […]<\/p>\n","protected":false},"author":990002,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"rs_blank_template":"","rs_page_bg_color":"#ffffff","slide_template_v7":"","footnotes":""},"categories":[67],"tags":[],"class_list":["post-1531","post","type-post","status-publish","format-standard","hentry","category-dried-mushrooms"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t