Deer Fillet, cooked in Vapor of Indian Verbena - Chef Johann Lafer


Deer Fillet, cooked in Vapor of Indian Verbena - Chef Johann Lafer-
  1. Put ginger, Indian verbena, shallots and garlic in a cocotte.
  2. Then, sear in sesame oil.
  3. Add some allspice, some pepper grains, coriander leafs, white wine, bouillon and cover the whole with a lid. Let it slowly cook.
  4. During this cooking, take the deer fillet and season it with salt and pepper.
  5. Sear quickly in a pan with very hot sesame oil.
  6. Continue by putting the deer fillet in a sieve to cook it in the steam of the Indian verbena.
  7. Cover with a lid and let it slowly cook.
  8. Then, prepare the glazed (sugarcoated) chestnuts.
  9. Simply put some cane sugar in a saucepan. Add the peeled chestnuts and sprinkle with some maple syrup.
  10. Wait until the chestnuts are well cooked and the liquid turns into a thick syrup.
  11. Next, prepare the crêpes as accompaniment.
  12. These are very simple crêpes, which you fill with blueberries that have been previously enlarged with cornstarch.
  13. Place the stuffed and folded crêpes in a pan with warm butter to heat and color them.
  14. 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.
  15. Sprinkle the dish with the game fond sauce and red wine. Add some parsley leafs for the visual pleasure. Enjoy!