For ➍600 g deer fillets
20 g butter
8 stalks witloof, cleaned
1 celeriac, cut into chunks
200 g potatoes, cut into chunks (or about the same weight as the cleaned celeriac.)
sauce chasseur
Prepare the sauce chasseur without the adding of gravy or wine. Set aside.
Cook the potatoes and celeriac for 20 m. When cooked, add 1 tbs of butter. Make a mash. Set aside.
Brown the deer fillets for 20 m in a stove-top pan with some butter on high fire. Reduce fire, cover the pan, and bake for 20-25 m. Cover and let rest for 15 m.
Add gravy and wine to the sauce. Set aside.
Meanwhile, braise the endives with a little butter for 5-10 m. Keep warm.
Reheat the mash just before serving.
Cut the meat. Serve the meat with the sauce, the mash and endives.
Cook the potatoes and celeriac for 20 m. When cooked, add 1 tbs of butter. Make a mash. Set aside.
Brown the deer fillets for 20 m in a stove-top pan with some butter on high fire. Reduce fire, cover the pan, and bake for 20-25 m. Cover and let rest for 15 m.
Add gravy and wine to the sauce. Set aside.
Meanwhile, braise the endives with a little butter for 5-10 m. Keep warm.
Reheat the mash just before serving.
Cut the meat. Serve the meat with the sauce, the mash and endives.
