Recipe Roe deer a lá Schmuul
A succulent roe deer dish, à la Schmuul, accompanied by delicious sides. When I want to cook something special, I opt for a roe deer tournedos from the inner thigh, Jocke shares. I find the inner thigh to be an exceptionally tender and flavorful cut, ideal for a luxurious meal.
Gourmet Roe Deer Tournedos with Potato Fondant, Parmesan Cream, Burgundy Wine Sauce and Roasted Asparagus.
As a hunter and a food lover, this is a dish we all love in my family. It looks great and tastes even better. I'm happy to share this recipe with you, all the best from Jocke Schmuul.
Recipe for 4 servings
Ingredients
800 gram Tenderloin from Roe deer
3 cloves of garlic
Fresh thyme
Salt & pepper
Potato fondant
12 potatoes (firm)
50 gram butter
2 msk oil
5 crushed garlic
Fresh thyme
2,5 dl chicken broth
Red wine sauce
3 st roughly chopped shallots
1 st roughly chopped carrot
3 msk butter
1 tsk brown sugar
2 tsk tomato puree
6 dl red wine (alt. cooking wine)
A few sprigs of fresh parsely and/or thyme
2 msk game broth
5-6 white peppercorns
3 st bay leaf
Maizena cornstarch
Salt & pepper
Parmesan cream
200 gram cottage cheese
1 dl grated Parmesan cheese
Persillade
Garlic-Roasted Asparagus
1 bunch of fresh asparagus
3 st chopped cloves of garlic
Rapeseed oil
Cooking
Let the meat sit at room temperature for about 1-2 hours before cooking. This ensures more even cooking and better flavor. A good rule of thumb is 1-2 hours before cooking, depending on the size of the meat.
Peel the potatoes and cut off the ends to make them cylindrical. Place the potatoes in cold water for about five minutes. Then pat them dry with paper towels
Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
Heat some oil in a frying pan. Fry the potatoes until golden brown on one side.
Add butter, garlic, and thyme to the frying pan. Flip the potatoes and cook until golden brown on the other side.
It's time to bake! Transfer the potatoes to the oven in the same pan (if oven-safe) or a different dish.
Before putting the dish in the oven, pour the butter and spices over the potatoes, and add the chicken broth.
Bake for approximately 40 minutes. Check with a skewer to ensure the potatoes have reached your desired consistency.
To make the red wine sauce, add 2 tablespoons of butter to a saucepan and sauté the chopped onion and carrots. Sauté over medium heat for about 5 minutes, or until the onion has softened.
Add the tomato puree and brown sugar and sauté for a few more minutes, stirring occasionally.
Pour in the wine, add the fresh herbs, bay leaves, and white peppercorns. Simmer uncovered over low heat for about 30 minutes.
Finally, strain the sauce and thicken with Maizena to your desired consistency.
Season with salt and pepper to taste. Before serving, stir in a tablespoon of butter for a beautiful, glossy finish.
Prepare the Parmesan cream by combining the cream cheese, grated Parmesan cheese, and season with Persillade to taste.
To prepare the meat for cooking, start trimming any excess membranes and patting the meat dry with paper towels. Cut the meat lengthwise to create two "fillets", then cut into approximately four-centimeter thick slices.
Season the meat with salt and pepper on all sides. Sear the meat in a frying pan until a nice crust forms on all sides. - This step cooks the outside of the meat and creates a flavorful crust. Remove the meat from the pan and let it rest for a few minutes.
Add more butter to the frying pan, add the garlic and a few sprigs of fresh thyme. Add the meat back to the pan and baste with the butter regularly. Cook the meat to your desired internal temperature, a recommended temperature is around 55 degrees Celsius (131 degrees Farenheit). Let the meat rest for a few minutes before serving.
Elevate your meal with perfectly sautéed asparagus. Heat a pan with olive oil, sauté minced garlic, and add asparagus spears until tender-crisp. Season with a pinch of salt and pepper. For a gourmet touch, serve with a bed of mixed greens, like on this plate.
Recommend: Pair this with a glass of Tamala red wine from Spain.
Want to learn more about hunter Jocke Schmuul and his wild game recipes? Read our full article here...
More recipes from Jocke Schmuul here...