Roe deer fillet
with pecans, berries and puree of salsify and apples
(Created by Felix Alen, Chef at Hof ter Rhode - Callebaut Ambassador Belgium)
Roe deer fillets
| Ingredients | Preparation |
|---|---|
|
2 tablespoons
Callebaut Mycryo®
75 g pecans (crushed) 10 g pink pepper 2 juniper berries (crushed) 1 clove (crushed) 1 teaspoon black pepper 50 g coarse salt |
Mix. |
| 500 g roe deer fillet | Coat the meat with the Mycryo® mixture and set aside in the refrigerator. |
Puree
| Ingredients | Preparation |
|---|---|
| 400 g salsify | Blanche in a 'blanc' (salted water with flour, wine vinegar, lemon and spices mixed through it) |
|
75 g
Callebaut Mycryo®
1 dl cream 50 g butter |
Puree the salsify, add the other ingredients and mix. |
Apples
| Ingredients | Preparation |
|---|---|
|
1 tablespoon
Callebaut Mycryo®
1 tablespoon sugar |
Mix. |
|
2
apples
100 g cranberry compote |
Cut into pieces and sprinkle with the Mycryo® mixture. Fry until golden brown. Decorate on the plate with cranberry compote. |
Sauce
| Ingredients | Preparation |
|---|---|
|
500 g
butcher's scraps of game and bones
500 g mirepoix vegetables 2 tablespoons Callebaut Mycryo® 1/2 litre game stock 2 dl red wine 1 dl elderberry syrup 1/2 dl wine vinegar |
Fry the mirepoix and game scraps with the Mycryo®. Pour on the rest of the ingredients and boil down to half. |
|
1 tablespoon
instant roux
50 g butter |
Strain and bind with the roux. Finish with some ground pepper and a nub of butter. |
