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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)
• 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

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.

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This is a tasty dish, with a streamlined and comforting that assigns the lead role with the vegetables and makes bacon a secondary character. Of course you can not use the bacon, if you wanted a vegetarian dish. Otherwise, I recommend you include it: this is a good example of how it is not necessary to use large quantities of meat to produce a rich and tasty dish. Here I've used potatoes, carrots and parsnips (also known as white carrots, little used in Italy but very common in England) but you can choose the celeriac, Jerusalem artichokes, turnips or any other white root will attract. This gratin is very rich, so even if you could serve as a decadent side dish, has no doubt all it takes to be a main course in itself. In this case, I recommend to accompany it with a simple green salad or leafy vegetables to steam.

INGREDIENTS (serves 4)

• 4 potatoes 4 carrots 4 parsnips
• 1 white onion
• 120 grams of diced bacon
• 5 leaves fresh sage 1 sprig of rosemary
• a handful of Parmesan cheese
• 2 handfuls of cheddar cheese (or Gruyere)
• Breadcrumbs
• Olive oil Salt and pepper

Peel and chop the vegetables (except onion) and boil for 5 / 6 minutes. Drain well and transfer them into a pan with high sides. Add the onions, also chopped, and diced bacon. Drizzle everything with olive oil and seasoned with salt, pepper and chopped sage leaves and rosemary. Let roast the vegetables in the oven at 200 ° C until they are golden and caramelized (about 30 minutes).

Remove the pan from the oven and Cover the vegetables with a layer of cheese. Add a layer of bread crumbs, sprinkled with olive oil. Repeat with another layer of cheese, bread crumbs and olive oil. These will to form a thick crust and cheese, which will protect the underlying vegetables and keep them soft.

Lower the oven to 180 ° C and cook for another ten minutes, until crust is golden and cheese has formed small bubbles. At this point let cool your gratin out of the oven for a few minutes, then serve.