Roe deer fillet
Combining chocolate with savoury can work amazingly well, especially game and red poultry. Both ingredients have interesting bitters in common. Chocolate makes the dish a bit rounder and adds a touch of sweetness to it. Chocolate is mostly used to flavour the sauce and create a deeper, more intense and round flavour.
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Recipe components
Roe deer fillets
| Ingredients | Preparation |
|---|---|
| Mix. |
| Coat the meat with the Mycryo® mixture and set aside in the refrigerator. |
Puree
| Ingredients | Preparation |
|---|---|
| Blanche in a 'blanc' (salted water with flour, wine vinegar, lemon and spices mixed through it). |
| Puree the salsify, add the other ingredients and mix. |
Apples
| Ingredients | Preparation |
|---|---|
| Mix. |
| Cut into pieces and sprinkle with the Mycryo®mixture. Fry until golden brown. Decorate on the plate with cranberry compote. |
Sauce
| Ingredients | Preparation |
|---|---|
| Fry the mirepoix and game scraps with the Mycryo®. Pour on the rest of the ingredients and boil down to half. |
| Strain and bind with the roux. Finish with some ground pepper and a nub of butter. |
