Red deer of the Mérifick domain, caramelized blueberries sauce, celery-pear puree
30
40
5
Yes
Ingredients
- 1 red deer filet mignon
- Salt and pepper
- A bit of olive oil
For the sauce:
- 45 ml (3 tablespoons) of sugar
- 15 ml (1 tablespoon) of finely chopped French shallots
- 60 ml (1/4 cup) of white wine vinegar
- 250 ml (1 cup) of fresh blueberries
- 375 ml (1 1/2 cups) of wild meat stock or veal stock
For the celery-pear puree:
- 250 ml (1 cup) of celery root, cut into pieces
- 250 ml (1 cup) of pear, cut into pieces
- 250 ml (1 cup) of milk
- Salt and pepper
Preparation
Side-by-side mode
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Season red deer filet and brown in a pan with a bit of olive oil. Finish cooking in the oven to 350°F (180°C) for about 10 minutes.
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Caramelize sugar in a pan and brown French shallots. Add wine vinegar and 125 ml (1/2 cup) of blueberries. Then pour wild meat stock or veal stock and reduce for 10 minutes.
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After baking, sieve the sauce and add the remaining blueberries into the sauce. Serve over the filet mignon.
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Peel the celery root and pear then cut into pieces. Bake pieces in milk for about 20 minutes
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Drain and transform the mixture in puree with a blender or a mixer. Season and serve.
