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Fallow deer fillets with walnut sauce

Fallow deer fillets with walnut sauce

1 hr 4 servings
Nutty Salty


Fallow deer fillet:

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

Walnut Sauce:

  • 500 ml water
  • 75 g walnuts
  • 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 cooking cream
  • 50 g Castello® Extra Creamy Danish Blue
  • 1 tbsp sauce thickener


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


1. 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.

2. 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.

3. 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 Castello® Extra Creamy Danish Blue cheese. Remove pan from heat and add the sauce thickener.