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:
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Medium
Roe deer fillets
Ingredients: Roe deer fillets
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2.6 ozcrushed pecan nuts
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0.4 ozpink pepper
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2 piece(s)crushed juniper berries
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1clove
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1 spoon(s)black pepper
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1.8 ozcoarse salt
Preparation: Roe deer fillets
Mix.
Ingredients: Roe deer fillets
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1.1 lbroe deer fillet
Preparation: Roe deer fillets
Coat the meat with the Mycryo® mixture and set aside in the refrigerator.
Puree
Ingredients: Puree
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14.1 ozsalsify
Preparation: Puree
Blanche in a 'blanc' (salted water with flour, wine vinegar, lemon and spices mixed through it).
Ingredients: Puree
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10 clcream
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1.8 ozbutter
Preparation: Puree
Puree the salsify, add the other ingredients and mix.
Apples
Ingredients: Apples
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1 spoon(s)sugar
Preparation: Apples
Mix.
Ingredients: Apples
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2apple(s)
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3.5 ozcranberry 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
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1.1 lbbutcher's scraps of game and bones
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1.1 lbmirepoix vegetables
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1/2 lgame stock
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10 clred wine
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10 clelderberry syrup
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5 clwhite 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
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1 spoon(s)instant roux
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1.8 ozbutter
Preparation: Sauce
Strain and bind with the roux. Finish with some ground pepper and a nub of butter.
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