Roe deer fillet

Created by

  • Felix Alen - Callebaut® Ambassador and owner of Hof te Rhode Belgium
level 2

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.

Recipe components

Callebaut® ingredients

Roe deer fillets

IngredientsPreparation

Mix.

  • 500g
    roe deer fillet

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

Puree

IngredientsPreparation
  • 400g
    salsify

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

Puree the salsify, add the other ingredients and mix.

Apples

IngredientsPreparation

Mix.

  • 2
    apple(s)
  • 100g
    cranberry compote

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

Sauce

IngredientsPreparation
  • 500g
    butcher's scraps of game and bones
  • 500g
    mirepoix vegetables
  • 1l
    game stock
  • 10cl
    red wine
  • 10cl
    elderberry syrup
  • 5cl
    white wine vinegar

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

  • 1spoon(s)
    instant roux
  • 50g
    butter

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