Roe Deer Fillet with Pear in Red Vine Recipe
Roe Deer Fillet with Pear in Red Vine Recipe
Servings: 4 people
Ingredients
- 4 fillets Young roe deer
For the Sauce
- 2,1 pints Game foods
- 0,42 cups Red wine (Bordeaux)
- 1 spoon Port wine
- 1 Shallot, minced
- 1/2 Garlic clove
- 10 Pepper grains
- 1 Clove
- 4 Juniper berries
- 1 tsp Liège syrup or currant jelly
Pears in Red Wine
- 2 Pears (to poach)
- 0,42 cups Red wine
- 1/6 Cinnamon cane
- 1 Laurel leaf
- 1/4 Garlic clove
- 0,7 oz Sugar rock candy
- 1 Clove
- 3 Juniper berries
- 1/2 Lemon juice
- 1 tsp Red wine vinegar
Red Beet
- 1,1 lbs Red Beet, raw
- 1/2 Onion
- 1 oz Celery
- 4 Cloves
- 4 Laurel leafs
- 1 Garlic clove
- 10 Juniper berries
- Some ginger
- 5 Black pepper grains
- 0,2 oz Salt
- 0,21 cups Red wine vinegar
- 1,8 oz Sugar
- 2,1 pints Water
- Wheat, flat parsley, carrots, roquette, citronella (lemon grass), burnet, cress leaf, estragon
- Some drops of olive oil
- Balsamic vinegar
- Salt, pepper
Instructions
For the Sauce
- Reduce the game fond on a very low flame, continuously adding the ingredients.
- Let the whole reduce for 2/3 and strain it in the sieve.
Pears in Red Wine
- Gently boil all the ingredients for the preparation of the pears.
- Peel the pears. Cut them in half, remove the core and poach them to obtain an al dente cooking. Store it warm.
Red Beet
- Brush and wash the red beet well.
- Simmer the beet in water with onions, celery, cloves, laurel, garlic, ginger, sugar, vinegar, black pepper and salt. The beet should be lightly crunchy.
Herbs
- Mix wheat, flat parsley, carrots, roquette, citronella (lemon grass), burnet, cress leaf, estragon, some drops of olive oil and balsamic vinegar. Season with salt and pepper.
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