Venison Fillet in Pepper Sauce with Autumn Fruit and Vegetables à la Forestière

Credit: Didier Loire
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Ingredients (4 people)


Step 1: Roebuck

Cut away the roebuck loins and tenderloins.

Remove all nerves and cut into small, even slices so as to have about 5 1/2 ounces (160 g) of sliced meat per person.

Break the bones and cut the trimmings for the pepper sauce.

Step 2: Pepper Sauce

Dice the carrots, shallots, and button mushrooms into a brunoise. Grind the coarsely ground pepper.

Sauté the bones and trimmings in a cocotte or a large sauté pan, and brown for 15 minutes, starting over high heat and reducing to low.

Skim, then add a dab of butter, the aromatics, and half the coarsely ground pepper.

Flambé with the cognac and reduce completely, then add the sprig of thyme and half bay leaf and deglaze with the wine vinegar. Reduce until dry, scraping up the fond.

Moisten with the red wine, and reduce on medium heat, skimming carefully and evenly.

Add the stock, and cook for 1 1/2 to 2 hours skimming carefully. The sauce should reduce by a third.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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