Ingredients

Browning blog: Fillet summer roe venison Clément's recipesIngredients for 4 servings

  • 500g roe deer fillet
  • 500g roe deer bones and trimmings
  • 1 L chicken breast stock
  • 5 sage leaves
  • 2 carrots
  • 1 onion
  • 2 celery sticks
  • 1 tomato
  • 200g chanterelle mushrooms
  • 500 g shelled peas
  • 250 g butter
  • 100g cream

 

 

The recipe

Roe deer meat juices with sage

  • 500g roe deer bones and trimmings
  • 1 L chicken breast stock
  • 5 sage leaves
  • 2 carrots
  • 1 onion
  • 2 celery sticks
  • 1 tomato
  • 50g butter

Dice the vegetables into large pieces. Pour a little oil into a saucepan and brown the bones and trimmings; don’t let them burn. Take out the bones and trimmings, sweat the vegetables, add the butter and leave the vegetables simmering gently to thicken. Add in the bones and trimmings and moisten with the stock. Reduce to 3/4, add in the sage and steep for 30 minutes. Strain and correct the seasoning.

Pea purée

  • 400g peas
  • 100g cream
  • 150g butter

Cook the peas in a saucepan of generously salted water for 4 minutes. Heat the cream in another saucepan. Purée the peas, cream and butter in a blender.

Strain and check the seasoning.

Roe deer fillet

Dress the roe deer fillet, cut into steaks approximately an inch wide. Salt the steaks on each side. Pour a little oil into a frying pan. Flash-fry the steaks for 2 minutes on each side.

Add a twist of ground pepper after cooking.

 

Garnish

  • 200 g chanterelle mushrooms
  • 100g peas
  • 50 g butter
  • 20 cl water

Place the butter, water, chanterelle mushrooms and peas in a saucepan with a pinch of salt. Reduce until the butter is clinging to the mushrooms and peas.

Dressing

Spoon a line of purée in a round plate, add the garnish on top. Place the steak beside the garnish with space to add the juice.