Roe Deer Fillet With Pear İn Red Vine Recipe
- 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 İn 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
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 İn 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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