Loin of Boileau Red Deer with Red Wine, Pepper and Juniper Sauce and Jerusalem Artichoke PuréeTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation: 20 minutes
Cooking: under 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:161.4 kcal
Proteins:11.1 g
Fats:9.7 g
Carbohydrate:5.7 g
Fibers:0.6 g
Sugar:2.4 g
Cholesterol:32.9 mg
Sodium:91.3 mg
Calcium:22.1 mg
Energy:636 kcal
Proteins:43.8 g
Fats:38.3 g
Carbohydrate:22.5 g
Fibers:2.5 g
Sugar:9.6 g
Cholesterol:129.8 mg
Sodium:360 mg
Calcium:87.3 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
8
x
500
g
large jerusalem artichoke or sunchokes, peeled
150
g
butter
salt and pepper to taste
1200
g
boileau red deer loin
15
ml
sunflower oil
1
shallot, finely chopped
50
ml
aged balsamic vinegar, preferably 10 years old
200
ml
dry red wine
6
juniper berries
60
ml
pink and green peppercorns
200
ml
game or veal stock
METHOD
Preparing the Jerusalem artichokes- Cut the Jerusalem artichokes into small pieces. Cook in boiling water until tender.
- Drain well – this step is important, otherwise the purée will be too liquid.
- Purée the Jerusalem artichokes, blending in 100 g of softened butter. Salt to taste. Keep hot.
Preparing the deer
- Salt the red deer loin. In a heavy-bottomed skillet, cook the meet in equal parts butter and sunflower oil. Sear for just a few minutes on each side, depending on the desired doneness, in the same way as you would for a steak.
- Remove from the heat and keep warm.
Preparing and finishing the sauce
- Add the shallot to the same skillet. Deglaze with the balsamic vinegar and red wine, add the juniper berries and peppercorns.
- Add the veal stock and reduce by half. Whisk in the remaining butter, taste and salt to taste.
- Salt the red deer loin. In a heavy-bottomed skillet, cook the meet in equal parts butter and sunflower oil. Sear for just a few minutes on each side, depending on the desired doneness, in the same way as you would for a steak.
- Place a layer of the Jerusalem artichoke purée on each plate; place some of the deer loin on top and spoon some of the sauce over top.
CHEF'S NOTES
Raised in semi-captivity, in a natural environment on the edge of the forest, Boileau red deer lives peacefully while retaining its wild instincts. Special care is paid to several factors when raising the animals in order to produce exceptional meat: living environment, care, food and minimal stress when slaughtering. This is how fine, tender and tasty meat is obtained. Try it... it’s always good to discover a delicious new product!
