TASTE, COLOR, AND EXPERIENCE

Chef Sebastiaan Been started as a dishwasher at the age of fifteen and has never left the kitchen since. He quickly became a cook and progressed to sous chef and chef. In this role, he has been working for six months at Van der Valk Hotel Arnhem. For this fall, Sebastiaan selected a dish that will undoubtedly become a seasonal favorite. Taste and presentation are very important to him, and they come together perfectly in this frenched venison rack together perfectly.

‘For both optimal taste and sustainability, it is nice to work with products from the season. Hotel Arnhem is wonderfully located in this regard. With the Veluwe for the meat in the front garden and the Betuwe for the fruit in the backyard, we work with the best ingredients from the region. Autumn is, of course, the season for game. You have the classics that come back every year, such as venison steak and wild boar medallions, which we present with a modern twist. I enjoy surprising guests with unique flavor combinations and beautiful presentations. When I see from the kitchen that people are looking closely at their plates and sometimes even taking photos of them, I think that's wonderful. If a dish looks good, you've already won a battle because you eat with your eyes as well.


This fall, this frenched venison rack will be the seasonal special. This unusual piece of meat is a challenge to prepare. You want the bones to remain white, the meat to be perfectly pink inside, and the outside to be caramelized brown. It is truly a dish that surprises.

Ingredients


For 1 person

250 g frenched venison rack
1 tbsp neutral oil
20 g unsalted butter
salt and pepper

Preparation method


Steak tartare preparation:

  1. Preheat the oven to 160 °C.

  2. Take the venison rack out of the refrigerator 30 minutes before and pat it dry thoroughly.

  3. Clean the rib bones neatly and remove any remaining meat and membrane.

  4. Season the meat with salt and pepper.
    Wrap the cleaned rib bones carefully in aluminum foil before baking.

  5. Heat the oil in an ovenproof pan and brown the meat around.

  6. Add the unsalted butter and continue to baste the meat with the melted butter.

  7. Place the pan in the oven and bake until a core temperature of 52-54 °C.

  8. Let it rest for 5 minutes, remove the foil, and slice between the ribs.

Plate presentation: 

Add turmeric to the potato mousseline for a warmer taste, the green pistachios provide a crunch and the caramelized apple balls have a nice bite. The colorful raspberry and radish complete the picture.