Recipe of the chef David Goerne.
For 4 people:
1kg deer tenderloin
50 cl venison juice
40 grams of black currant candy
200 g chanterelle mushrooms, cleaned
grape seed oil
1 diced shallots
20 g parsley cut into julienne
For the sauce:
-1 quart of chicken broth
– 1 WAD of smells (timo, Laurel, Rosemary)
– 60 g butter
– 3 celery sticks
– Salt, pepe, nutmeg
– 200 g flesh and bones of deer
– 75 CL of Bordeaux
Preparing the sauce:
FRY in 2 butter nuts (until slightly discoloured) shallots, the celery sticks, the WAD of smells and scraps of flesh coarsely cut. Squirt with Bordeaux. Let it boil and reduce to a minimum. Add the chicken broth and leave to infuse for 3:0.
Passed in a colander and press until mixture is thick enough.
Put on the heat and add the nutmeg. Incorporated 5 sweet butter nuts, review to the colander and at the last moment add 10 CL red wine.
Start by roasting the deer in a very hot skillet on both sides with salt and pepper and then put in the oven at 120° c until the temperature in the heart of the meat reaches 54°.
Roast chanterelles in a hot pan and, Once in coloring, Add the shallots, cut into small cubes, parsley, season with salt and pepper and add a knob of butter.
Place in the pot pouring hot sauce.