Cervena Fillets with Tarte Tatin of Mushrooms, Red Wine Jus & Parsnip PureeServes 4 Cervena filletSeason the fillets and sear in a hot pan until nicely colored all over. Place in a 130ºC oven and cook slowly for 20 mins. Remove and rest in a warm place. Season the fillets and sear in a hot pan until nicely colored all over. Place in a 300ºF oven and cook slowly for 20 mins. Remove and rest in a warm place. Red wine sauceUse same pan as the meat was cooked in add butter and shallots, cook until soft, add wine and reduce, add meat stock and thicken slightly. Use same pan as the meat was cooked in add butter and shallots, cook until soft, add wine and reduce, add meat stock and thicken slightly. Parsnip pureePuree the parsnips, scrape out a small portion the vanilla seeds, add to the puree, blend in butter, cream and eggs, season, place in buttered mould, cook in water bath or steamer for approximately 30 minutes, turn out and serve. Puree the parsnips, scrape out a small portion the vanilla seeds, add to the puree, blend in butter, cream and eggs, season, place in buttered mould, cook in water bath or steamer for approximately 30 minutes, turn out and serve. tarte tartinCut the shallots in half and place in a pan with butter, crushed garlic and red wine. Slowly cook until well colored and moisten with a little venison jus. Continue cooking until the liquid has evaporated then allow to cool, add the parsley and thyme. Clean the mushrooms and roast for 30 minutes with whole garlic cloves,. When the mushrooms are cooked and leathery cool, slice mushrooms Cut the shallots in half and place in a pan with butter, crushed garlic and red wine. Slowly cook until well colored and moisten with a little venison jus. Continue cooking until the liquid has evaporated then allow to cool, add the parsley and thyme. Clean the mushrooms and roast for 30 minutes with whole garlic cloves,. When the mushrooms are cooked and leathery cool, slice mushrooms tarteBrush a non stick tartlette case with butter or cooking spray or line pan with nonstick paper. Layer in the mushrooms. Sprinkle on the shallots. Cover with the pastry and press down. Cook for 15 minutes in a hot 210ºC oven until pastry is nicely browned. Brush a non stick tartlette case with butter or cooking spray or line pan with nonstick paper. Layer in the mushrooms. Sprinkle on the shallots. Cover with the pastry and press down. Cook for 15 minutes in a hot 425ºF oven until pastry is nicely browned. To serveSlice each venison fillet into 3 medallions. Slice each venison fillet into 3 medallions. |
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