Red deer of the Mérifick domain, caramelized blueberries sauce, celery-pear puree
30
40
5
No
Ingredients
- 1 red deer filet mignon
- Salt and pepper
- A bit of olive oil
For the celery-pear puree:
Preparation
Side-by-side mode- 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.
