Cooking Roe Deer Medallions with a Green Pepper Sauce

Recipe Description This recipe is prepared with deer flesh and green pepper. Deer beef is known for its aromatic flavor and taste. Due to its tempting taste it is used in all kinds of cuisines and is among most liked flesh across all regions of world. It has been combined with green pepper which has unique flavor of its own. There are various kinds of pepper such as black, red, green, yellow and orange color. Each of them has distinctive taste of their own. Deer meat when combined with green pepper will serve you with mouthwatering meal for dinner. This is an ideal recipe to be prepared on any special occasion as well. Meat of deer is rich in iron and zinc and is highly beneficial for human health. If you like this recipe and want to try out more tempting recipes like these which are made of different forms of meat then you can visit www.allthemeat.com.
Recipe Details Cooking Roe Deer Medallions with a Green Pepper Sauce Servings: 4 People Preparation time in minutes:  40 Recommended wine with the dish: Hiringer Winterberg (pineaux noir , vendange tardive)

• 1.76 lbs. roe deer back
• 0.44 lbs. celeriac
• 1.76 oz. butter
• 3.5 oz. cream
• 3.5 oz. chanterelle mushrooms
• 3.5 oz. cepe mushrooms
• 1 shallot
• 3.17 cups red wine
• 0.85 cups apple juice
• 2.7 tbsp. port-wine
• 0.44 lbs. red cabbage
• 1 laurel leaf
• 1 branch thyme
• 1 branch rosemary

For the sauce:

• 1 spoon green pepper
• 1.1 cups cream
• 0.44 lbs. vegetables (broccoli, carrots)
• 3.2 pints roe deer stock (roe deer fond)
• 1 laurel leaf
• 1 branch thyme
• 1 branch rosemary

 

1 – Prepare fond of deer 2 to 3 days before preparing this dish. 2 – Remove back tendons and reserve it. Cut medallions of meat. 3 – Tie cut medallions with each other with help of string. 4 – Pepper and salt them from every side. 5 – Sear up- bit from both sides for 2 minutes and then take off from flame. 6 – Add herbs and vegetables. Sear them for 10 minutes, till they become totally browned. 7 – Sprinkle red wine and reduce. After this, add deer fond. 8 – Add cream and cook on simmer for 10 minutes. 8 – While sauce is cooking up, place little mount of green pepper in pan. Pour sauce over green pepper with help of sieve in order to strain it. 9 – Cut thin slices of red cabbage. Lay it in marinade of apple juice and red wine. Now add laurel, spices, sugar, spices and port wine. Cook for 3 hours. 10 – Peel roots and dice celery for preparing puree for garnishing. Cook it in mixture of cream and milk till the time it is totally tender. 11 – Add some butter and place it in electric mixer. Add pepper and salt. 12 – Place some amount of butter in pan and add chopped mushrooms to it. Also add cepe heads of mushrooms and chervil. Sprinkle bread crumbs and bake at temperature of 302degrreesF for 7minutes. 13 – Place red cabbage on serving platter. Place chanterelles over it and also pour celery puree over it. 14 – Take medallions from oven and add broccoli piece, sautéed carrots to it. 15 – Finally, pour prepared sauce all over it. Serve your dish.