deer fillet with mushroom sauce & Red Onion Gratin of vegetables I love the game and its intense flavor, which goes so well with vegetables that the winter season offers us. This deer fillet was the star of a special pre-Christmas dinner for me and my boyfriend. In the midst of the chaos caused by bad weather and the closure of airports that struck me directly, I decided to take advantage of these days when they are stuck in the UK and obtain at least a good dinner :-)
INGREDIENTS ( for 2 people)
This recipe is based on the "Quick Roasted beef tenderloin 'Jamie' living legend 'Oliver (from the series" 30 minutes meals "). I assure you that works great with the deer! ;-) For meat - A thread deer (ie, the chine)
- 5 leaves fresh sage
- A sprig of rosemary (leaves only)
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- Black pepper Olive oil For the sauce
- A red onion , finely chopped
- 250 gr mushrooms, sliced \u200b\u200bthin (if you have fresh porcini is better, but even in the absence these are fine)
- 300 ml chicken stock (it's good enough to die biological)
- Half a glass of red wine
- A tablespoon of flour Salt and pepper 00
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On a clean cutting board, finely chopped the leaves of sage and rosemary and sprinkle them so that they cover the entire surface, along with plenty of black pepper (fresh ground if possible).
Rub a bit 'of olive oil all over your thread and then let it roll in the chopped herbs and pepper, so go very well to cover its surface.
Place a pan to heat over medium heat. It 'important that the pan to warm up well before they put in the meat, otherwise instead of burning and color, the meat will boil in its own juices. Transfer the tenderloin to the pan and cook for about 4-5 minutes per side (Do not forget to burn even the short end for 2 minutes each). Keep in mind that cooking times given here are considerably variable, depending on the size of your thread and how you like it cooked. I have prepared my pink, as you can see from the first and the last photo below. Once the meat is cooked, transfer to a platter and incartatela in aluminum foil, so that it can rest. Meanwhile, prepare the sauce in the past.
In the same pan used for meat, pour a little olive oil and onion into thin slices, and cook over low heat until it is soft. Add mushrooms and raise the heat to brown the vegetables. Then, pour the wine and alcohol given 2-3 minutes to evaporate. Finally, pour the hot chicken broth and stir in the flour, and cook over low heat until the sauce has thickened and visibly reduced. Season with salt and pepper.
Slice your thread, salt it lightly and serve with the sauce and accompanied by roasted potatoes and parsnips with rosemary, carrots and boiled.
