VENISON FILLET IN ARCHIDUC SAUCE - VENISON DEER
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VENISON FILLET IN ARCHIDUC SAUCE

Category
Añojo de Ciervo
About This Project

Ingredients for fillets:

92 Venison Fillets

Sunflower oil

Salt

Ingredients for Archiduc sauce:

150 g. of 0.4º oil

1 kg of mushrooms, very, very well washed and cut into quarters

500 g. of Robles “Palo Cortado” wine

1.150 kg of cream

250 g. of brown stock

10 g. of fine salt

10 g. of S2

15 g. of jaerliant

Preparation of fillets:

Put salt on the fillets and sear them in a very, very hot pan with sunflower oil, just to sear them

Remove from the pan and set aside

Preparation of “Archiduc” sauce:

Sauté the mushrooms in a very, very hot pan in 0.4º oil and once they are well toasted, add the roble “palo cortado” wine

Let it reduce and when there is hardly any liquid left, add the brown stock

Let it reduce until there is hardly any liquid left

Add cream and remove

Add salt and sugar

When the sauce has reduced to 1.750 kg, add the jaerliant to thicken the sauce

Once it is thick, ready and set aside

Finishing touch:

Put 4 fillets on a tray, put 75 g of sauce on top.

Seal and put for 5 minutes at 100% steam

Then, cool quickly

Ready