Roasted Venison Filet, Aromatic «Pomme Anna» & Black Trumpet Mushroom, Sauce Venison

Snails, croissants, and onion soup. These associations with French cuisine know even schoolchildren, who think that nothing in this world tastes better than pizza and one famous fast food chain.
However, all of these dishes are just a top of one of the French cooking hill.

Roasted Venison Filet, Aromatic «Pomme Anna» & Black Trumpet Mushroom, Sauce Venison

Difficulty Level: Medium
Calories: 600
Cooking Time: 60 min

Ingredients:

For “Pomme Anna”:
  • 1kg Potatoes
  • 150gr Clarified butter
  • 2pc Rosemary
  • 2pcs Thyme
  • 1pc Espelette Chilli Powder
  • 30gr Grated Parmesan
  • Salt
  • Pepper
For Mushrooms:
  • 50gr Black Trumpet Mushroom
  • Chopped garlic
  • Parsley
  • Chives
For Venison:
  • 2 filets Venison Tenderloin (160gr/pers)
For Sauce:
  • Trimming venison
  • Onions
  • Carrots
  • Garlic
  • Button mushrooms
  • Thyme
  • Bay leaves
  • Common juniper
  • Red wine
  • Chocolate
  • Chicken stock.
For Decoration:
  • Arrugula

Instructions:

Pomme Anna:
  1. Clarified the butter then add chopped rosemary, thyme flower, salt and espelette in the butter.
  2. Slice the potatoes very thin and process like a mille-feuilles (butter, potatoes, parmesan…).
  3. Cook with foil around 45min at 180C°.
  4. Cut it with a ring to give the circle shape.
Sauce:
  1. Caramelize the meat. Melt 1 tablespoon of butter in preheated pan.
  2. Stir in 2 tablespoons sugar, and cook for 2 minutes on a medium-low heat.
  3. Then add trimming venison and fry on each side until nice and brown.
  4. Add all the vegetables.
  5. Deglaze with the red wine. Reduce heat.
  6. Pour in the chicken stock, and cook for 2 hours
  7. Drain and reduce until you have a nice flavour and texture.
Venison:
  1. Roast the venison in the pan with a little bit of butter around 4min and keep on the side for 5min.
  2. Pan fry the black Trumpet mushrooms and at the end chopped with garlic, parsley and chives.
Serve:
  1. Put the “Pomme Anna” in the middle of the plate.
  2. Top with slices of venison fillet.
  3. Spoon with sauce, and put around mushrooms.
  4. Garnish with fresh arugula if desired.

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