Fallow deer fillets with walnut sauce

1h 4 servings

Fallow deer fillet:

  • 25 g butter
  • 500g deer fillet
  • ½ tsp salt
  • Freshly ground pepper


Walnut Sauce:

  • 500 ml of water
  • 75 g of walnut
  • 25 g butter
  • 2 minced shallots (approx. 50 g)
  • 100 g sliced oyster mushrooms
  • 4 cups chicken stock
  • Coarse salt
  • Freshly ground pepper
  • 100 ml of cooking cream (18%)
  • 50 g Castello Extra Creamy Danish Blue
  • 1 tbsp sauce thickener


Accessories:

  • 1 kg small baked potatoes - peeled
  • 600 g steamed vegetables, such as carrots with top, cabbage and asparagus
Fallow deer fillets with walnut sauce

Preparation

Fallow deer fillets: 
Let the butter until golden in a pan and fry the fillet over a moderate heat for approx. 25 minutes. Measure with a meat thermometer meat core temperature. It should be approx. 55°C. Sprinkle the meat with salt and pepper and keep hot.

Walnut Sauce: 
Bring water and nuts to a boil in a saucepan. Bring to the boil over a high heat for approx. 2 minutes. Let the nuts drain in a sieve. Place the butter in a pan and fry the onions and oyster mushrooms for approx. 3 minutes, while stirring occasionally. Put nuts, broth, salt and pepper in the pan with the mushrooms with cream and cheese. Remove pan from heat and add the sauce thickener .

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