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Roe Deer Fillet with Pear in Red Vine Recipe

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Roe Deer Fillet with Pear in Red Vine Recipe

Prep Time2 hrs
Cook Time2 hrs
Course: Main Course
Cuisine: American
Keyword: deer
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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