Bacon Wrapped Deer Fillet
Deer fillet is a succulent piece of venison and a good source of lean protein.
EQUIPMENT (click pictures for details)
Ingredients
- 2 pcs deer tenderloin
- 1 tbsp chopped rosemary
- 1 tbsp chopped parsley
- 1 tbsp crushed white & black peppercorn mignonette
- 12 pcs thin bacon slices
For the sauce
- 30 ml red wine vinegar
- 30 gr caster sugar
- 150 ml red wine
- 150 ml fond de veau demi-glace
- 1 pc cinnamon stick
- 1 pc anise star
- 1 pc clove
- 1 tbsp cherry jam
For the garnish
- 100 ml whipping cream
- 15 leaves of rosemary
- 4 tbsp cherry jam
Instructions
Prepare the deer fillet
- Trim and remove the silver skin of the deer tenderloin if there is still any remaining.
- Lay 6 paper thin slices of bacon on the work bench next to each other, sprinkle with the freshly chopped herbs and pepper mignonette.
- Place the deer tenderloin on the layered bacon and roll it out.
- Use kitchen twine to secure and bind the deer tenderloin; keep aside.
Prepare the sauce
- Grind the cinnamon stick, anise star and clove to powder.
- Cook the sugar and vinegar to a golden caramel “gastric”.
- When the gastric is cooked enough, deglaze the saucepan with the red wine, the demi-glace, and add the ground spices.
- Bring to the boil and simmer to reduce by half until the sauce is fragrant and thickened. This will take around 15-20 minutes.
- Add the cherry jam as per your liking, cook for another 2 minutes and season to taste.
- Strain the sauce through a thin mesh sieve and keep it warm.
Prepare the cream sauce
- Combine the whipping cream and rosemary leaves.
- Bring to the boil and cook until thickened, then season to taste.
Pan fry the deer
- Sauté the wrapped deer tenderloin with some oil on both sides for 6-8 minutes.
- Place the deer fillet on a wire rack and cover with foil and rest for 4 minutes.
Plate the dish
- Spoon the sauce around the hot plate. Cut and arrange the deer medallions in the centre of the plate. Spoon some of the rosemary cream around.
Notes
- The cherry jam is optional to finish the sauce but it will balance the sourness from the vinegar and red wine and make the sauce shinier.
- If the sauce is a bit sour or too spicy then add a knob of butter to balance the flavours.
Nutrition for 1 portion
Calories: 249kcalCarbohydrates: 27gProtein: 1gFat: 12gCholesterol: 38mgSodium: 28mgFiber: 1gSugar: 20gVitamin A: 470IUVitamin C: 4mgCalcium: 44mgIron: 1mg
Tried this recipe?Let us know how it was! #culinaryambition