Roe deer fillet

Combining chocolate with savoury can work amazingly well, especially game and red poultry. Both ingredients have interesting bitters in common. Chocolate makes the dish a bit rounder and adds a touch of sweetness to it. Chocolate is mostly used to flavour the sauce and create a deeper, more intense and round flavour.

Recipe

Created by
  • Felix Alen - Callebaut® Ambassador and owner of Hof te Rhode Belgium

Roe deer fillets

ingredients preparation
  • 2spoon(s)
    NCB-HD706
  • 75g
    crushed pecan nuts
  • 10g
    pink pepper
  • 2piece(s)
    crushed juniper berries
  • 1
    clove
  • 1spoon(s)
    black pepper
  • 50g
    coarse salt

Mix.

  • 500g
    roe deer fillet

Coat the meat with the Mycryo® mixture and set aside in the refrigerator.

Puree

ingredients preparation
  • 400g
    salsify

Blanche in a 'blanc' (salted water with flour, wine vinegar, lemon and spices mixed through it).

  • 75g
    NCB-HD706
  • 10cl
    cream
  • 50g
    butter

Puree the salsify, add the other ingredients and mix.

Apples

ingredients preparation
  • 1spoon(s)
    NCB-HD706
  • 1spoon(s)
    sugar

Mix.

  • 2
    apple(s)
  • 100g
    cranberry compote

Cut into pieces and sprinkle with the Mycryo®mixture. Fry until golden brown. Decorate on the plate with cranberry compote.

Sauce

ingredients preparation
  • 500g
    butcher's scraps of game and bones
  • 500g
    mirepoix vegetables
  • 2spoon(s)
    NCB-HD706
  • 1/2l
    game stock
  • 10cl
    red wine
  • 10cl
    elderberry syrup
  • 5cl
    white wine vinegar

Fry the mirepoix and game scraps with the Mycryo®. Pour on the rest of the ingredients and boil down to half.

  • 1spoon(s)
    instant roux
  • 50g
    butter

Strain and bind with the roux. Finish with some ground pepper and a nub of butter.