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  2. Slow cooked venison fillet with blackcurrant sauce and potato gratin

Slow cooked venison fillet with blackcurrant sauce and potato gratin

1.00 h 4 raciones
Difficulty: 
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Ingredients


MEAT
1.5 kg Venison fillet
100 g Garlic
80 g rosemary
50 g Thyme
2 tea spoon Black Pepper
20 kg Cumin
50 g White sugar
80 vl Red wine vinegar
1 l Cooking oil
POTATO GRATIN
1 kg peeled potatoes
2 tablespoons butter
3 cups heavy cream
1 freshly grated Parmesan cheese
2 teaspoons salt
1/2 teaspoon pepper
Pinch freshly grated nutmeg

SAUCE
Frozen blackcurrant
Shallots
Red wine
Demi-glacé sauce
Roskmary
Butter.
METHOD
 
MEAT
  1. Clean the meat from fat.
  2. Chop garlic, rosemary and thyme to a bowl, add pepper and cumin, sugar.  Pour red wine vinegar on the top and mix it up, add cooking oil and mix it up again.
  3. Marinade the fillet for 12h in the refrigerator.
  4. After marinade wrap the fillet tight to tin foil and cook it in the oven 60c for 3 h.
POTATO GRATIN
  1. Preheat the oven to 180C. Rub the butter all over the surface of a gratin dish, about 18x28cm/. Peel and slice the potatoes to a 0,3 slices. Lay the slices on a clean tea towel and pat dry. Keep them covered with the tea towel while you prepare the rest of the ingredients.
  2. Pour the cream into a saucepan. Slowly heat the milk and add salt and pepper and, just as it is about to reach boiling point and you see bubbles appearing around the edge of the pan, remove it from the heat. Sprinkle in the nutmeg and keep warm.
  3. Layer half the potato slices in the dish, slightly overlapping the slices and sprinkling with a little salt pepper and sprinkle Parmesan between each layer.
  4. Add half of the cream to the potatoes.
  5. Then use the rest of the potatoes and repeat the same procedure.
  6. Top of with thicker layer of Parmesan.
  7. Cook for 60 minutes, and gratin is ready.
 
SAUCE
  1. Pan fry shallots and rosemary with butter to golden brown colour. Then pour into a cooking pot, pour red wine on the top and reduce it until half of the wine is gone.
  2. Add Demi glacé sauce and frozen blackcurrants, heat for 5 min. Then let it cool down  and strain out thick particles.
  3. Heat the sauce up to 60c and add butter and 2 spoons of honey, stir until sauce thickens and it is ready.
 
 SERVING
  1. Cut the meat to 100-120g pieces.
  2. On the side serve gratin and blackcurrant sauce.
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