Deer Fillet, White Calville Apples
Technical Stages :
- the deer back and keep the to make a . Remove the nerves from the fillets. Season with salt and pepper. in butter to colour all sides. Remove and let sit. Keep the pan to make the sauce.
- Sauce:
- Caramelize the sugar and chocolate, add the carvi and curry. with red wine and deer stock. Bring to a boil and with . Season if needed.
- Side dish:
- Peel and dice the apples. Warm up a pan without oil. As soon as it fumes, add the apples, jam, carvi and curry. Stir and transfer. Beware not to make apple sauce.
- Presentation:
- Put the apples in a pie circle, on the service plate. Cut the fillets in 1 cm (0,39 inch) rounds and put them all around. Heat up with a salamander. Pour the sauce around and decorate with curry and carvi powder.
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The essentials
To make this recipe, some of these items will be required: