Roe deer fillet
Instructions
Place the fillet in a baking dish, surround it with grapes, place over a layer of chopped onions, carrots and add a knob of butter.
While cooking wet occasionally with a glass of water.
Before serving passed the gravy cooking and legumes in food mill; then put the sauce on the stove with the egg yolk and port to bind.
Cut the fillet into slices and sprinkle over sauce.
Ingredients and dosing for 4 persons
- 1 stuffed venison tenderloin
- 3 carrots
- 2 onions
- 1 clove of garlic
- 400 g of white grapes
- Peppercorns
- Salt
- Thyme
- 1/2 cup of porto wine
- Laurel
- 1 egg