Forest deer fillet


Forest deer fillet

encased in Colonnata bacon and flavored with black lemon Iran

Braised Endive heart, violets olive butter

and sour cooking juices, chestnut honey sweetened

for 6 people :

  • 1 deer fillet adorned with about 1.2kg
  • 10 slices of bacon Colonnata
  • 200g pork caul
  • 12 endives field
  • 3 juniper berries
  • 20g of smoked bacon
  • 2 sage leaves
  • 10 cl of orange juice
  • 200g black olives
  • 200g of butter
  • 100g breadcrumbs
  • 3 rutabagas
  • 100g chestnut honey
  • 100 g of lemon juice
  • 100g of dry white wine
  • 200g game stock
  • 2 pieces of black lemon Iran
  • Fleur de sel
  • ground pepper


Prepare deer fillet: Season with pepper fillet deer. Wrap bacon Colonnata and strainer, tie and book. To cook, color the deer in the pan in a fairly hot oil and bake in the cooking desired. Let stand.

For butter black olives: black olives Mix mashed, add the butter and breadcrumbs, mix until a smooth paste. Spread as thinly as possible between two sheets of parchment paper in the freezer. Cut into washer using a punch when butter and very hard.

For endives: Cut the base of each endive, remove damaged leaves early if there is, then cook in boiling salted water, sugar and a little lemon juice to keep them very clean. Well cool after cooking, drain and squeeze to remove as much water. In a skillet with butter, sweat the bacon, juniper berries and crushed sage leaves, add the endives, halved lengthwise and saute until lightly browned and then deglaze with orange juice. Let reduce dry, stirring frequently so that the orange juice coats the endives and reserve.

For rutabagas: Peel the vegetables cut into thick strips about 1 cm and then use a cookie cutter cut into washer. To cook, fry in butter with a clove of garlic and a sprig of thyme until lightly browned, season and wet up with chicken broth and cook covered.

For the sauce: Bring a pot of honey and lemon juice and cook until a light caramel. Then deglaze with white wine, reduce by half and finish by adding the base game. Cook for 10 minutes to a simmer and filter.

To serve: Heat the oven deer fillet, cut into the nut, place a round of butter on each plate with a dab over some ring rutabaga and caramelized endives. Add to the side a little black lemon powdered and mixed with sea salt and pepper mignonette. Drizzle with sauce.


Photos credits: Arnaud Dauphin