Fillet of venison with roasted apples

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