Saint-Hubert Consommé

Ingredients

• 1 litre game consommé (consommé de gibier)
• 0.5 décilitre Pouilly wine, reduced
• venison purée royale (royale de purée de venaison)
• 1/3 proportion lentil purée
• hare fillet julienne (julienne de filets de lièvre)

Instructions

1. Prepare a game consommé (consommé de gibier) enriched with venison stock (fumet de venaison). Add the reduced Pouilly wine to the consommé — half a décilitre of reduced wine per litre of liquid.
2. For the garnish: prepare a venison royale (royale — a custard-like savory forcemeat) made from pureed venison (chevreuil), combined with one-third its volume of lentil purée. Cut this mixture into small cross shapes using a shaped cutter (emporte-pièce forme croix), symbolizing the cross of Saint Hubert's vision.
3. Also prepare a fine julienne (matchstick cut) of hare fillets as garnish.
4. Serve the consommé nappé (coated / ladled) with the cross-shaped venison royales and hare julienne.