Fillet of venison with roasted apples
By MARMOTTIN sebastien

Ingredients
- 1.9 kg fillet of venison
- 2 kg oxtail
- 2 kg celery
- 1 kg carrots
- 200g onion
- 400g leek
- 300g turnips
- 300g garlic
- 1 kg potatoes
- 100g butter
- 30 cl cream
- 1 cl soya sauce
- 20g horseradish
- sea salt
- black pepper
- Szechuan pepper
- star anise
- ginger
- bay leaf
- thyme
- juniper
- 200 g mustard
- 50g frozen blackcurrants
Details
servings 8
Level of difficulty Average
Preparation time 40mins
Cooking time 30mins
Cost Expensive
Preparation
Step 1
Trim and slice the fillet. Tie up with string, crossing.
Step 2
In a pot of water add the spices, flavouring and oxtail. Slice the vegetables and add the peelings to the pot.
Step 3
Steam cook the vegetables.
Wash and core and slice the apples and roast them in clarified butter.
Whisk the horseradish, cream and mustard with blackcurrant.
Step 4
Pour the pot with the oxtail through a sieve. Keep 1 litre of cooking water and reduce by 1/3.
Pour the rest into a large pot.
Step 5
Poach the meat, starting on high heat. Garnish the plates (or shallow soup bowls are better) with the apples, the vegetables and the reduced stock.
Step 6
Serve with a bowl of seasoning (sea salt, pepper, horseradish cream, mustard, mustard with blackcurrant).
Step 7
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