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Cooking Recipe Video : Roe deer fillet with pear in red vine, beet, and herbs

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Restaurant: Scholteshof

Chef: Roger Souvereyns

Rank This Chef's Recipe

Average Rating: 2.5/ 3 - 2 votes

Viewers Video Rating

Average Rating: 4.3/ 5 - 10 votes - 6,726 views
 

Recipe Details

Servings:
4 People
Cooking recipe time in minutes:
120
Cooking recipe Search Tags:
 Roe deer fillet with pear in red vine beet and
Recommended wine with the dish:
Avignonesi cabernet rouge de Toscane
Difficulty level:
Cooking recipe viewed:
6,726
Cooking Recipe Preparation time
  • Preparation time: 120 minutes
Cooking Recipe Ingredients
  • 4 fillets young roe deer
For the sauce:
  • 2.1 pints game fond
  • 0.42 cups red wine (Bordeaux)
  • 1 spoon port wine
  • 1 shallot, minced
  • ½ garlic clove
  • 10 pepper grains
  • 1 clove
  • 4 juniper berries
  • 1 tsp. Liège syrup or currant jelly
Pears in red wine:
  • 2 pears (to poach)
  • 0.42 cups red wine
  • 1/6 cinnamon cane
  • 1 laurel leaf
  • 1/4 garlic clove
  • 0.7 oz. sugar (rock candy)
  • 1 clove
  • 3 juniper berries
  • ½ lemon juice
  • 1 tsp. red wine vinegar
Red beet:
  • 1.1 lbs. red beet, raw
  • ½ onion
  • 1 oz. celery
  • 4 cloves
  • 4 laurel leafs
  • 1 garlic clove
  • 10 juniper berries
  • Some ginger
  • 5 black pepper grains
  • 0.2 oz. salt
  • 0.21 cups red wine vinegar
  • 1.8 oz. sugar
  • 2.1 pints water
  • Herbs
  • Wheat, flat parsley, carrots, roquette, citronella (lemon grass), burnet, cress leaf, estragon
  • Some drops of olive oil
  • Balsamic vinegar
  • Salt, pepper
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
For the sauce:
  1. Reduce the game fond on a very low flame, continuously adding the ingredients.
  2. Let the whole reduce for 2/3 and strain it in the sieve.
Pears in red wine:
  1. Gently boil all the ingredients for the preparation of the pears.
  2. Peel the pears. Cut them in half, remove the core and poach them to obtain an al dente cooking. Store it warm.
Red beet:
  1. Brush and wash the red beet well.
  2. Simmer the beet in water with onions, celery, cloves, laurel, garlic, ginger, sugar, vinegar, black pepper and salt. The beet should be lightly crunchy.
Herbs:
  1. Mix wheat, flat parsley, carrots, roquette, citronella (lemon grass), burnet, cress leaf, estragon, some drops of olive oil and balsamic vinegar. Season with salt and pepper.
Restaurant
Name:
Scholteshof
Phone:
+(32) 11 25 02 02
Website:
Address:
130 Kermtstraat
City:
Stevoort
Country:
Be
Overview:
"Chef Roger Souvereyns is a passionate collector and homme de gout. Transforming a magnificent farmhouse from 1742 in Stevoort, Belgium, into a true haven of peace, where gastronomy and art de vivre perfectly harmonize, Roger Souvereyns maintains a 28-acre garden, where he grows herbs, vegetables and other ingredients for his cuisine. The "Scholteshof" will let you discover superb art objects, precious, ancient furnishing and an excellent cuisine!"
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