Chevreuil Grand Veneur

Name: Chevreuil Grand Veneur
Total time: 105 min
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 2 g bay leaf; 80 g butter; 80 g carrot; 50 g celery; 50 g cognac; 100 g crème fraîche; 15 g Dijon mustard; 20 g garlic; 30 g oil; 5 g pepper; 3 g peppercorns; 30 g redcurrant jelly; 10 g salt; 100 g shallots; 5 g thyme; 400 g veal stock; 600 g venison loin; 500 g Wine

⏱️ 105 dk 🔥 585 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
2 g bay leaf
80 g butter
80 g carrot
50 g celery
50 g cognac
100 g crème fraîche
15 g Dijon mustard
20 g garlic
30 g oil
5 g pepper
3 g peppercorns
30 g redcurrant jelly
10 g salt
100 g shallots
5 g thyme
400 g veal stock
600 g venison loin
500 g Wine

Hazırlanışı

Brown 600 g of venison loin in 30 g of oil over high heat until seared on all sides, then remove and set aside.

Sauté 80 g of carrots, 50 g of celery, 100 g of shallots, and 20 g of garlic in 40 g of butter until deeply browned.

Deglaze the pan with 50 g of cognac, then add 500 g of wine, 400 g of veal stock, 5 g of thyme, and 2 g of bay leaf.

Chevreuil Grand Veneur

Malzemeler

Hazırlanışı

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