Roe deer fillet

Combining chocolate with savoury can work amazingly well, especially game and red poultry. Both ingredients have interesting bitters in common. Chocolate makes the dish a bit rounder and adds a touch of sweetness to it. Chocolate is mostly used to flavour the sauce and create a deeper, more intense and round flavour.
Level:
Medium

Roe deer fillets

Ingredients: Roe deer fillets

  • 2 spoon(s)
    NCB-HD706
  • 2.6 oz
    crushed pecan nuts
  • 0.4 oz
    pink pepper
  • 2 piece(s)
    crushed juniper berries
  • 1
    clove
  • 1 spoon(s)
    black pepper
  • 1.8 oz
    coarse salt

Preparation: Roe deer fillets

Mix.

Ingredients: Roe deer fillets

  • 1.1 lb
    roe deer fillet

Preparation: Roe deer fillets

Coat the meat with the Mycryo® mixture and set aside in the refrigerator.

Puree

Ingredients: Puree

  • 14.1 oz
    salsify

Preparation: Puree

Blanche in a 'blanc' (salted water with flour, wine vinegar, lemon and spices mixed through it).

Ingredients: Puree

  • 2.6 oz
    NCB-HD706
  • 10 cl
    cream
  • 1.8 oz
    butter

Preparation: Puree

Puree the salsify, add the other ingredients and mix.

Apples

Ingredients: Apples

  • 1 spoon(s)
    NCB-HD706
  • 1 spoon(s)
    sugar

Preparation: Apples

Mix.

Ingredients: Apples

  • 2
    apple(s)
  • 3.5 oz
    cranberry compote

Preparation: Apples

Cut into pieces and sprinkle with the Mycryo®mixture. Fry until golden brown. Decorate on the plate with cranberry compote.

Sauce

Ingredients: Sauce

  • 1.1 lb
    butcher's scraps of game and bones
  • 1.1 lb
    mirepoix vegetables
  • 2 spoon(s)
    NCB-HD706
  • 1/2 l
    game stock
  • 10 cl
    red wine
  • 10 cl
    elderberry syrup
  • 5 cl
    white wine vinegar

Preparation: Sauce

Fry the mirepoix and game scraps with the Mycryo®. Pour on the rest of the ingredients and boil down to half.

Ingredients: Sauce

  • 1 spoon(s)
    instant roux
  • 1.8 oz
    butter

Preparation: Sauce

Strain and bind with the roux. Finish with some ground pepper and a nub of butter.