Venison and Truffle Wontons
Italian wontons filled with venison, served with herb butter and roasted pears
Ingredients
Venison (chopped)
to taste
Truffle (chopped)
to taste
Flat-leaf parsley (chopped)
to taste
Scallion (chopped)
30 g
Mushroom (diced)
to taste
Butter (for sautéing the filling)
30 g
Wonton dough (prepared in advance)
to taste
Pear (peeled and sliced 1 cm thick)
1
Instructions
1
Make the filling
Sauté the scallions in 30 g of butter with a pinch of salt until soft. Add the diced mushrooms and stir-fry for 1 minute. Mix in the venison, chopped truffle, and chopped parsley. Season to taste.
2
Wrap the wontons
Roll the wonton dough into thin strips. Place a 1.5 cm-diameter meatball on the dough every 5 cm, keeping 2 cm from the edges. Fold the dough over to enclose the filling and cut out the wontons using a 3 cm-diameter cutter. Pinch the edges firmly to seal. Place on plastic wrap.
3
Cut the pear
Peel the pear and slice it into 1 cm-thick rounds. Use a round cutter to stamp out 12 leaf-shaped pieces.
4
Pan-fry the pears
In a separate pan, heat 30 g of butter until it turns hazelnut-colored, then add the pear slices and fry for 3 minutes per side. Test for doneness with a skewer.
5
Boil the wontons
Drop the wontons into boiling salted water for 30 seconds, then drain. Add them to the butter-thyme sauce and toss gently to coat evenly.
6
Plate the dish
Drizzle pepper sauce on the plate and place 3 venison medallions on top. Pipe a ring of white sauce around them, place the wonton in the center, and tuck the pear slices between the medallions. Garnish with fine herbs and thyme.
