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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.

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