Recipe: Fillet of Deer with potato gratin and red wine sauce

This Friday, Therese Tillman offers a recipe with fillet of Deer. In this recipe a Sous Vide is used, if you do not have one it is of course possible to cook the meat on low heat in the oven.

This is what you need:

- 600g fillet of deer
- 2 onions
- Bacon

For the potato gratin:
- 2 kg firm potatoes
- 2 cloves garlic
- 5 dl whipping cream
- 2 teaspoons salt
- 1 teaspoon coarsely ground black pepper
- 2-3 dl grated Swedish Västerbotten cheese (or another cheese of your taste)

For the red wine sauce:
- 1 shallot
- ½ garlic
- 2 parsnips
- 2 carrots
- 25 g butter
- 3 dl red wine
- 3 dl water
- 1 bunch of fresh thyme
- ½ veal stock
- 1 teaspoon tomato puree
- Salt and pepper
- Corn starch if needed

Here's how you do it:

The fillet of deer:
Trim the fillet (if necessary) and pat it with salt and pepper. Peel and halve the garlic cloves. Take a vacuum bag and add the fillet with a little garlic and fresh herbs. Seal the bag with a vacuum machine and put it in a bath at 56°C for about 5-6 hours. Take out the fillet and grill/fry it quickly in a hot frying pan.

The potato gratin:
Set the oven to 200°C. Peel and cut the potatoes into 3-4 mm thick slices (feel free to use a mandolin). Peel and grate the garlic. Use a ovenproof form and wrap the potatoes with the finely grated Västerbotten cheese, garlic, pepper and salt. Then pour on the cream so that it covers all the potatoes. Finish with the rest of the cheese. Gratinate it in the middle of the oven for 35 minutes.

Red wine sauce:
Peel and finely chop the onion, garlic, parsnip and carrot. Fry the vegetables in butter in a saucepan until the onion is shiny. Add tomato puree, thyme and bay leaves and fry a little more. Dilute with wine, veal stock and water. Boil for about 10 minutes and strain (so you have a smooth sauce). Continue to boil / reduce the sauce to about half the amount, season with salt and pepper. If you want the sauce a little thicker, it can be prepared with a little cornstarch stirred in water.

Caramelized onions:
Peel the onions and slice them in half. Fry it in a hot frying pan with butter / oil and sprinkle with a little sugar. Fry it until it gets a nice color and place on the plate.

Divide the bacon into the size you want, fry until crispy and place it on a plate.

Good luck and have a tasty meal!

Text and photo: Therese Tillman

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