Fallow deer filet with lentil vegetables
easy
50 mins
50 mins
Ingredients
- 600 g triggered fallow deer back (or deer back)
- 3-4 Juniper berries
- 1 large laurel leaf
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 10 g clarified butter
- 1 Onion
- 100 g Chanterelles
- 20 g Butter or margarine
- 150 g red lentils
- 7-10 Tbsp good 1/2 l clear broth
- 7-10 Tbsp (Instant)
- 1 package (300 g) frozen sesame balls
- 100 ml Red wine
- 1 clustered Tsp
- 7-10 Tbsp Cornstarch
- 1-2 TABLESPOONS Whipped cream
- 1/2 bunch Chives
- 1-2 TABLESPOONS Balsamic Vinegar
- 7-10 Tbsp Bay leaves for
- 7-10 Tbsp Garnish
Directions
- 1
Wash the meat and pat dry well. Crush or chop juniper berries. Grind bay leaf finely between your fingers. Rub meat with bay leaf, juniper, salt and pepper.
- 2
Heat clarified butter in a pan and fry the meat all around. Fry over a low to medium heat for 25-30 minutes, turning over. Peel and finely dice the onion. Clean, wash and drain the chanterelles.
- 3
Crush large mushrooms. Steam fat and onions in a pot until translucent. Add the mushrooms and fry briefly. Stir in lentils and add just under 1/2 litre of stock. Cover and cook over low heat for 12-15 minutes.
- 4
Prepare sesame balls on a baking tray in a preheated oven (electric: 225 ° C/ gas: level 4) for 15-20 minutes according to the instructions on the package. Remove the finished meat from the pan, wrap in aluminium foil and leave to rest for 5-10 minutes.
- 5
Add the rest of the stock and red wine. Bring to the boil and let it boil down a little. Mix cornflour and cream and thicken the stock. Bring to the boil and season with salt and pepper.
- 6
Wash the chives, dab dry, cut into fine rolls and sprinkle over the lentil vegetables. Season to taste with salt and a little vinegar. Cut the meat open and arrange it covered with sauce with the lentil vegetables and the sesame balls on preheated plates.
- 7
Serve garnished with bay leaves if desired.
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