Deer fillet with pepper sauce
For this recipe we will need the marinade more for the realization of the sauce than the action of the marinade on the meat.
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Cooking tools:
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Skillet
- Stove
- Measuring cup
- Wooden spoon
- Paper towel
- Plate
- Tongs
- Refrigerator
Ingredients
- Between 500 and 700 g of deer fillet
- 2 Carrots
- 1 big onion
- some cloves of garlic
- a bouquet garni (thyme-laurel-rosemary ..)
- Juniper berries
- Peppercorns
- ½ l of red wine
- ½ l of white wine
- 2 dl of very good quality wine vinegar
- One-quarter-liter of tied game or tied veal stock
- 2 2 dl of liquid cream
- A teaspoon of mignonette.
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