Venison Fillet in Pepper Sauce with Autumn Fruit and Vegetables à la Forestière
- 1 roebuck saddle, 3 1/2 pounds (1.6 kg) (reserve the bones for the sauce)
- 1 1/4 teaspoons Sarawak black pepper (5 g)
- 1/2 shallot
- 1/2 sprig fresh thyme
- 1 teaspoon aged wine vinegar (0.5 cl)
- 3 1/3 tablespoons light chicken stock (5 cl)
- 3 1/3 tablespoons fresh game blood (5 cl)
- fleur de sel
- cooking olive oil
Pepper Sauce
- 3 1/2 ounces carrots (100 g)
- 3 1/2 ounces shallots (100 g)
- 1 3/4 ounces button mushroom stems (50 g)
- 1 cup red wine vinegar (20 cl)
- 2 tablespoons cognac (3 cl)
- 1 bottle good quality wine (75 cl)
- 1 quart brown venison stock (1 l)
- 4 ounces butter (110 g)
- 3 1/3 tablespoons olive oil (10 cl)
- 1 sprig thyme
- 1/2 bay leaf
- 1 1/4 teaspoons pepper (5 g)
Forestière Fruits and Vegetables
- 2 pounds wild mushrooms (button porcini mushrooms, chanterelles, horns of plenty) (800 g)
- 4 small red apples
- 3 1/2 ounces chestnuts (100 g)
- 3 1/2 ounces white grapes, on the vine (100 g)
- 3 1/2 ounces pearl onions (100 g)
- 1/2 sprig fresh thyme
- 1 clove garlic
- 14 ounces clarified duck fat (400 g)
- 1 piece Jabugo ham
- sugar
- fleur de sel
- cooking olive oil
- 2 tablespoons light chicken stock (3 cl)
- 3/4 ounce clarified butter (20 g)
- 2 tablespoons brown venison stock (3 cl)
Instructions
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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