Food Notes > Cooking recipe

Deer fillet cooked in mountain hay with red currant jam

A recipe for cold winter that can warm also your soul. A sweet meat with a sweet sauce for high level flavours

by Federico Parolari

Ingredients for 6:
Fillet of venison 800 gr
4 cloves garlic poached
Rosemary, sage and juniper berries
Extra virgin olive oil mills Garda
Salt, pepper
Red wine Teroldego "
Vegetable broth
00 flour
Currant jam
Hay mountain (of flowers and herbs mixed)

Preparing the sauce:
Clean the fillet of venison, raising the fat and trimmings that will be subsequently used for the preparation of the fund.
Heat the oil in a saucepan with two cloves of garlic, juniper and some flavorings.
Then add all the trimmings and brown, remove the liquid fat leaked the deer and sprinkle with flour, add 2 tablespoons of red currant jam. Sprinkle with red wine and cover with vegetable broth. Bake all at 180 ° for 20 minutes, remove from oven filter through and add the salt.

Preparation and cooking of the thread:
Salt and pepper the fillet about 110 g, heat the oil in a pan, the spices and garlic, then cook the venison over high heat for 10 minutes, turning it with a spoon.
Lay the fillet on the hay into the wooden container, then put the container in the oven with steam for 15 minutes. Remove from oven and place the fillet of venison on a plate and sprinkle with his souce. Near add the tenderloin on a plate of red currant jam.

by Federico Parolari
07 September 2009 Teatro Naturale International n. 8 Year 1

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