White Armor Plate: Sauce Chevreuil

Chef: Eishi Tsukasa
In the manga: Chapter 256
Cuisine and type: French, Meat

White Armor Plate: Sauce Chevreuil is a dish that Eishi Tsukasa cooked during the 5th Bout of the Régiment de Cuisine. It is also Eishi Tsukasa's specialty.

By using the salt-crusting method, Eishi was able to concentrate the delicate flavors, juices and blood of the venison to its most delicious form. The dish is so beautiful, that it made Anne hesitate to eat it. With the consumer eats this dish, the flavor echoes across the mouth and nose, resulting in the deliciousness attacking every sensory organ in the human body. And when combined with Rindō Kobayashi's Mushroom Mille-Feuille~Stuffed with Duxelles~ it can take the consumer to The Gourmet Eden!

Real-world dishes

Wikipedia Page on Venison

Real facts

Venison is the meat of a deer. Venison can be used to refer to any part of the deer, so long as it can be consumed, including the flesh and internal organs. Venison, much like beef, is categorized into specific cuts, including roast, sirloin, and ribs.
Salt Crust Baking refers to a technique wherein salt mixed with egg whites is used to envelop and encrust something before baking. It prevents the juices of an ingredient from escaping, and concentrates its deliciousness. It is said that Toyotomi Hideyoshi would always eat sea baked sea bream before leaving on a military expedition to ward off corruption among his ranks.
The salt crust ensures heat is presented to the ingredients ever so slowly and gently, similar to caressing hands.The deliciousness of the juices inside also quietly builds and right before serving the dish, cracking the crust completes the experience.

Trivia

Chevreuil is Deer in French, so in other words, its translated name is "White Armor Plate: Deer Sauce".

Dish details from the Shokugeki no Sōma Wiki (CC BY-SA).

Recipe

Official manga recipe

The White Armor Plate

Home version

Difficulty
Total time: 1 h 20 min
Hands-on: 1 h 5 min
Cost: ¥¥¥¥
Servings: 4

Equipmentoven

Tastetangy, herby, light

Ingredients

400 g pork butt (substituting for the venison)
300 g unrefined salt
2 egg whites
3 sprigs rosemary
3 sprigs thyme

Garnish

Dijon mustard, to taste
Lemon wedges, to taste
Watercress, to taste

Method

1
Preheat your oven to 390°F/200°C. Pour the salt and egg whites into a bowl and mix until thoroughly combined.
2
Place the pork butt in an oven-safe baking tin and sprinkle generously with pepper, rosemary, and thyme.
3
Pour the salt mixture over the pork butt, building a solid shell over the entire thing. Bake in the oven for about 35 minutes. Remove from the oven afterwards and let rest for another 15 minutes. Then crack the salt shell and slice the meat into desired portions.
4
Plate with the sliced meat and garnish with dijon mustard, lemon wedges, and watercress, and you’re done!

Food safety

Cook whole cuts of pork to at least 63 °C / 145 °F and rest for 3 minutes.