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 Danish Blue Extra Creamy
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 .

Show all recipes