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Red deer of the Mérifick domain, caramelized blueberries sauce, celery-pear puree
Author:
Les Cultures de chez nous
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Preparation
30
Baking
40
Portions
5
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
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 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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Red deer of the Mérifick domain, caramelized blueberries sauce, celery-pear puree
From
Sep 11
to
Jan 01
Preparation
Season 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 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.
After baking, sieve sauce and add remaining of blueberries into the sauce. Serve over the filet mignon.
Peel the celery root and pear then cut into pieces. Bake pieces in milk for about 20 minutes. - See more at: http://www.completementpoireau.ca/liste-recettes/cerf-rouge-domaine-merifick-sauce-caramelisee-aux-bleuets-puree-celeri-poire#sthash.zaaZK1qM.dpuf
Drain and transform the mixture in puree with a blender or a mixer. Season and serve.
Chef's notes
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