Doe Wellington
Ingredients
Instructions
- 1 kg Deer fillet
- 200g foie gras
- 250 g puff pastry
- 1 egg yolk
- 1 tbsp. tablespoons olive oil
- salt
- 2 shallots
- 20 cl Banyuls
- 15 cl Beef broth
- 5 berry mix
- 1 bay leaf
- 3 sprigs of thyme
- Pepper
- Peel and chop the shallots. Marinate the deer tenderloin with all the marinade ingredients for 3 hours in a cool place.
- Reserve the juice from the marinade. Pat the meat dry with paper towel and brown it in a pan with the olive oil. Salt lightly.
- Preheat the oven to 210°C (th. 7). Spread the foie gras on the puff pastry, place the meat and wrap everything. Glaze the surface with the beaten egg yolk. Using the thin tip of a knife, draw patterns on the dough. Bake for 20 mins.
- Bring the marinade to a boil for 10 minutes then strain.
- Take the roast out, cover it with aluminum foil and let it rest for 10 minutes.
- Serve with the sauce on the side and macaroni gratin.
Doe Wellington
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