deer with autumn fruit and port sauce

deer with autumn fruit and port sauce

ingredients - info dried figs red Port chicory butter salt and pepper granulated sugar fresh figs vanilla sugar cinnamon powder red wine game stock onion powder garlic powder
The bed of fig puree: Soak the dried figs in lukewarm port for half an hour. Drain half of the soaking liquid, but mix the figs with the rest of it until firm. Chicory: cut the chicory stumps in half and fry them in a pan with butter. Season with salt and pepper. When they are almost done, dust the cut surface with a pinch of sugar. Leave to caramelize with the cut surface at the bottom of the pan. The fresh figs: cut the figs in half. Let some butter fizzle in a pan and dust with vanilla sugar and cinnamon powder. Stir until cinnamon, butter and sugar are well mixed. Briefly fry the figs so that they have a nice color. Be careful to take them out of the pan in time because they must remain firm. Port sauce: put the preserved Port in a saucepan. Supplement with the same amount of red wine and wild mushrooms. Season with pepper, salt, onion powder and garlic powder. And optional, if you have it, truffle powder. Also add a bouquet garni of thyme and sage leaves. Reduce by half, remove the bouquet garni and thicken the sauce if desired. Deep fried sage: put a little olive oil in a saucepan. Let it get well hot. Carefully place the sage leaves in it and let it fry for one minute on each side. Take them out and let them drain on kitchen paper. Put a few turns from the salt mill over the sage leaves. Blueberry jelly: bring a handful of blueberries to the boil with a few tablespoons of granulated sugar. Let it boil for fifteen minutes. Now add a sachet of agaragar. Let it boil for another 2 minutes. Pour the preparation into a square glass dish and let it cool completely. Put the dish in the refrigerator until use. Pour the jelly on a plate. Stick out circles with a small ring.
truffle powder (optional) thyme sage olive oil coarse-grained salt blueberries agaragar deer steaks or fillets blackberries raspberries currants twigs icing sugar potato croquettes
Deer: season the meat with pepper and salt from the mill. Fry the deer steaks or fillets in a sticky pan with fizzy butter and a few sage leaves, at least 2 minutes on each side. Pour half a glass of water into the pan, cover them and leave them on low heat for another 15 minutes. Leave to rest for 10 minutes off the heat. Before serving, cut the meat into thin slices. On the dinner plate: a layer of the fig puree, a piece of pre-cut venison, a sauce spoon of Porto sauce, a piece of chicory, pieces of fresh fig, a few blackberries and raspberries, two rounds of blueberry jelly with a few fresh blueberries, a sprig of currants dusted with powdered sugar and a few leaves of fried sage. Serve with potato croquettes.
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Belgian Cuisine and more creative cooking
ingredients - info dried figs red Port chicory butter salt and pepper granulated sugar fresh figs vanilla sugar cinnamon powder red wine game stock onion powder garlic powder

deer with autumn

fruit and port sauce

Ingredients Directions
truffle powder (optional) thyme sage olive oil coarse-grained salt blueberries agaragar deer steaks or fillets blackberries raspberries currants twigs icing sugar potato croquettes
The bed of fig puree: Soak the dried figs in lukewarm port for half an hour. Drain half of the soaking liquid, but mix the figs with the rest of it until firm. Chicory: cut the chicory stumps in half and fry them in a pan with butter. Season with salt and pepper. When they are almost done, dust the cut surface with a pinch of sugar. Leave to caramelize with the cut surface at the bottom of the pan. The fresh figs: cut the figs in half. Let some butter fizzle in a pan and dust with vanilla sugar and cinnamon powder. Stir until cinnamon, butter and sugar are well mixed. Briefly fry the figs so that they have a nice color. Be careful to take them out of the pan in time because they must remain firm. Port sauce: put the preserved Port in a saucepan. Supplement with the same amount of red wine and wild mushrooms. Season with pepper, salt, onion powder and garlic powder. And optional, if you have it, truffle powder. Also add a bouquet garni of thyme and sage leaves. Reduce by half, remove the bouquet garni and thicken the sauce if desired. Deep fried sage: put a little olive oil in a saucepan. Let it get well hot. Carefully place the sage leaves in it and let it fry for one minute on each side. Take them out and let them drain on kitchen paper. Put a few turns from the salt mill over the sage leaves. Blueberry jelly: bring a handful of blueberries to the boil with a few tablespoons of granulated sugar. Let it boil for fifteen minutes. Now add a sachet of agaragar. Let it boil for another 2 minutes. Pour the preparation into a square glass dish and let it cool completely. Put the dish in the refrigerator until use. Pour the jelly on a plate. Stick out circles with a small ring.
Deer: season the meat with pepper and salt from the mill. Fry the deer steaks or fillets in a sticky pan with fizzy butter and a few sage leaves, at least 2 minutes on each side. Pour half a glass of water into the pan, cover them and leave them on low heat for another 15 minutes. Leave to rest for 10 minutes off the heat. Before serving, cut the meat into thin slices. On the dinner plate: a layer of the fig puree, a piece of pre-cut venison, a sauce spoon of Porto sauce, a piece of chicory, pieces of fresh fig, a few blackberries and raspberries, two rounds of blueberry jelly with a few fresh blueberries, a sprig of currants dusted with powdered sugar and a few leaves of fried sage. Serve with potato croquettes.
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Nederlands
français
Belgian Cuisine and more creative cooking