REINDEER FILLET WITH POTATO CAKE AND RED WINE SAUCE

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REINDEER FILLET WITH POTATO CAKE AND RED WINE SAUCE2021-09-07T16:59:20+02:00
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REINDEER FILLET WITH POTATO CAKE AND RED WINE SAUCE

  • CourseSecond Course
  • Preparation90'
  • Difficultymedium
  • Selvagginadeer
  • Calories700 - 800
  • ActivityRunning M 65', F 89'
  • Persons4

Ingredients

G 600 reindeer fillet
N 1 sprig of rosemary
N 1 sprig of thyme
G 50 butter
Salt and pepper to taste
Extra virgin olive oil to taste

For the potato cake

N 6 solid potatoes
G 70 grated priest cheese
N 1 yellow onion
N 2 cloves garlic
G 200 butter
Rosemary and thyme to taste
Salt and pepper to taste

For the red wine sauce

N 2 shallots
mL 400 red wine
N 4 sprigs of thyme
N 1 sprig of rosemary
N 1 small piece of beetroot (for the color)
mL 300 game or ox fund (diluted)
N 2 tbsp butter
N 8 junipers
Rapeseed oil for frying to taste
Salt to taste

For the cabbage and tomato salad

N 4 leaves of kale
N 12 cherry tomatoes
N 1 shallot
N 1 tbsp (mL 15) Champagne vinegar
N 1 tbsp (mL 15) extra virgin olive oil
Salt and pepper to taste

Preparation

  • To prepare the sauce, start by trimming the meat and save the dressing for the sauce.
  • Cut the shallot into smaller pieces and brown it together with the meat grinder until it is properly colored.
  • Add the wine, spices and junipers that you crushed a little lightly and half a beetroot. Simmer until half is left.
  • Add the game fund and let reduce further to booklets. Strain everything and season with salt and pepper. Add the butter just before serving.
  • To prepare the potato cake, melt the butter together with crushed garlic and thinly sliced onion and a few sprigs of rosemary and thyme.
  • Peel and slice the potatoes as thinly as you can, preferably with a mandolin.
  • Brush a mold with the melted butter and place a round of potatoes in the bottom. Brush the potatoes with butter and sprinkle with a little cheese and also have an even layer of the sliced onion.
  • Continue to wrap until the cake is about 3 cm thick. Finish with a layer of potatoes that you brush with butter.
  • Bake in the oven at 220° C (428 F) for about 35’ or until completely soft all the way through.
  • Let the cake sit completely in the fridge before you heat it again before serving.
  • To prepare a cabbage & tomato salad, divide the tomatoes into smaller pieces, shred the kale and onion as thinly as you can and place in a bowl.
  • Add the vinegar and oil and massage it in thoroughly, season with salt and pepper.
    Then, salt and pepper the meat all around.
  • Heat the oil, brown the meat around until it is properly colored. Turn down the heat and add the butter and herbs.
  • Spoon the piece of meat and fry to an internal temperature of 50° C (122 F). Take the meat and let it rest, at least 5’ minutes before serving.
  • Serve everything with plenty of sauce.

Other

Chef

Wine CouplingCarignano del Sulcis DOC

Other Info

Kcal 719*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.