Red deer of the Mérifick domain, caramelized blueberries sauce, celery-pear puree

Name: Red deer of the Mérifick domain, caramelized blueberries sauce, celery-pear puree
Prep time: 1 h 10 min
Cook time: 40 min
Yield: 5
Cuisine: Plats principaux
Ingredients: 1 red deer filet mignon; Salt and pepper; A bit of olive oil; 45 ml (3 tablespoons) of sugar; 15 ml (1 tablespoon) of finely chopped French shallots; 60 ml (1/4 cup) of white wine vinegar; 250 ml (1 cup) of fresh blueberries; 375 ml (1 1/2 cups) of wild meat stock or veal stock; 250 ml (1 cup) of celery root, cut into pieces; 250 ml (1 cup) of pear, cut into pieces; 250 ml (1 cup) of milk; Salt and pepper

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Author: Les Cultures de chez nous

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Preparation 30

Baking 40

Portions 5

Freezing Yes

Budget

Ingredients Preparation

Ingredients

1 red deer filet mignon
Salt and pepper
A bit of olive oil

For the sauce:

45 ml (3 tablespoons) of sugar
15 ml (1 tablespoon) of finely chopped French shallots
60 ml (1/4 cup) of white wine vinegar
250 ml (1 cup) of fresh blueberries
375 ml (1 1/2 cups) of wild meat stock or veal stock

For the celery-pear puree:

250 ml (1 cup) of celery root, cut into pieces
250 ml (1 cup) of pear, cut into pieces
250 ml (1 cup) of milk
Salt and pepper

Preparation

Side-by-side mode

Season red deer filet and brown in a pan with a bit of olive oil. Finish cooking in the oven to 350°F (180°C) for about 10 minutes.
Caramelize sugar in a pan and brown French shallots. Add wine vinegar and 125 ml (1/2 cup) of blueberries. Then pour wild meat stock or veal stock and reduce for 10 minutes.
After baking, sieve the sauce and add the remaining blueberries into the sauce. Serve over the filet mignon.
Peel the celery root and pear then cut into pieces. Bake pieces in milk for about 20 minutes
Drain and transform the mixture in puree with a blender or a mixer. Season and serve.