Red deer of the Mérifick domain, caramelized blueberries sauce, celery-pear puree

Author: Les Cultures de chez nous
Images poireaux
Preparation 30
Baking 40
Portions 5
Freezing No


  • 1 red deer filet mignon
  • Salt and pepper
  • A bit of olive oil
  • For the sauce :
  • 45 ml (3 tablespoons0 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 cup) 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
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  • Season the red deer filet and brown in a pan with a bit of oilive oil. Finish cooking in the oven at 350 °F (180 °C) for about 10 minutes.
  • Caramelize the sugar in a pan and brown French shallots. Add wine vinegar and 125 ml (1/2 cup) of blueberries. Then pour the wild meat stock or veal stock and let reduce for 10 minutes.
  • After baking, sieve the sauce and add rest of blueberries into the sauce. Serves over the filet mignon.
  • Peel the celery root and pear then cut into pieces. Bake pieces into milk for about 20 minutes. - See more at:
  • Drain and trasnform the mixture in puree with a robot or a mixer. Season and serves.

Chef's notes