Venison Fillet Recipe
Summary : No hunter in my family, so it is not always easy to find game and even less deer fillet, but this time it was Monsieur Masson who gave it to me. What a pleasure to work with this meat, not a bit of fat, it is so tender that the knife slices it very delicately. I also really like this red wine sauce, you can easily thicken it with Maïzena Sauceline which loosens directly in the hot sauce. But if you are a fan of butter, whip it completely in butter and just before serving, add a square of very dark chocolate and there you will have a sauce to die for. A great moment with this fillet of venison and this fabulous sauce, all the plates were clean at the end of the meal. Of course if you don’t have venison fillet you can adapt this recipe with beef. I chose a partner wine to cook and especially to accompany my venison fillet, I like to cook with the wine that I will serve, here with this beautiful wine from Vaison la Romaine and these 14 °, its tannins have perfumed my sauce, a marvel. Souvenir recipe from 2016
Venison fillet recipe for 4 people
Ingredients :
- 1 venison fillet
- 1 bard
- 1 tablespoon of olive oil
- For the sauce
- 75 cl of Côte du Rhône Terre de Gaulhem 2015 wine
- 1 tablespoon of veal stock
- 6 shallots
- 100 g butter
- 3 turns of a pepper mill
Instructions
- Trim the net.
- Cover it and tie it up every cm.
- Cut the tournedos to the desired thickness.
- Let the tournedos rest in the kitchen at room temperature.
- Cut the butter into small cubes, then put it back in the refrigerator so that it is very cold.
- Peel and finely chop the shallots.
- Melt the butter in a large saucepan.
- Add the shallots and sear them without coloring them.
- Add the veal stock and leave to grill a little.
- Salt and pepper.
- Add the wine and reduce to ¾.
- Add the butter in small squares and emulsify with the whisk to incorporate it well.
- Whisk until the sauce has thickened.
- To thicken the ink more you add butter or cornstarch sauceline.
- Heat a pan with a little butter and olive oil.
- Sear the fillets in the hot fat so that they color well.
- Turn the fillets over and sear them on the other side.
- Stop cooking as you like it, for me it will be blue as beef.
- Heat your plates so that the sauce does not slice.
- Generously coat the fillets on the plate with the sauce.
Preparation time: 20 minutes
Cooking time: 10 minutes
Number of people: 4
4 star rating: 1 review
Trim the net
Cover the net
Slice the fillet
What wine to drink with: Fillet of venison
My favorite wine for this Côte du Rhône “Terre de Gaulhem 2015” recipe Grape varieties: Grenache, Cinsault, Syrah, Carignan.
Temperature between 15 ° and 16 °
Partnership with the Domaine de Terre de Gaulhem
A thought to all those connected from abroad in love with French cuisine and these wines, here is a great opportunity for you to buy a quality wine, to accompany my recipe for Fillet of venison. I selected this Côte du Rhône wine from the Terre de Gaulhem estate in Vaison la Romaine after tasting it, I loved it. I like the Côtes du Rhône and particularly those with character, here with this 2015 vintage and its beautiful 14 °, already by pouring into the glass, this ruby red nectar immediately lights up your table. I love these beautiful notes of ripe Grenache and especially these beautiful tannins. Magali and Nicolas Constantin operate their small family estate of less than 2 hectares, here in this house we prioritize quality over quantity.
Mrs and Mr Magali and Nicolas Constantin
1088 Saumelongue road
84110 Vaison La Romaine
Phone. 04 90 65 94 16
Nicolas.contant1 [at] orange.fr
Land of Gaulhem </p
