Deer Fillet, cooked in Vapor of Indian Verbena - Chef Johann Lafer
Deer Fillet, cooked in Vapor of Indian Verbena - Chef Johann Lafer-
- Put ginger, Indian verbena, shallots and garlic in a cocotte.
- Then, sear in sesame oil.
- Add some allspice, some pepper grains, coriander leafs, white wine, bouillon and cover the whole with a lid. Let it slowly cook.
- During this cooking, take the deer fillet and season it with salt and pepper.
- Sear quickly in a pan with very hot sesame oil.
- Continue by putting the deer fillet in a sieve to cook it in the steam of the Indian verbena.
- Cover with a lid and let it slowly cook.
- Then, prepare the glazed (sugarcoated) chestnuts.
- Simply put some cane sugar in a saucepan. Add the peeled chestnuts and sprinkle with some maple syrup.
- Wait until the chestnuts are well cooked and the liquid turns into a thick syrup.
- Next, prepare the crêpes as accompaniment.
- These are very simple crêpes, which you fill with blueberries that have been previously enlarged with cornstarch.
- Place the stuffed and folded crêpes in a pan with warm butter to heat and color them.
- Cut the meat. Then, place it on a serving dish, accompanied with the stuffed crêpe, chestnuts, a carrot with its green, some broccoli and asparagus.
- Sprinkle the dish with the game fond sauce and red wine. Add some parsley leafs for the visual pleasure. Enjoy!