REINDEER FILLET WITH POTATO CAKE AND RED WINE SAUCE

Preparation	90'
Difficulty	Medium
Game	Fallow deer
Calories	700 - 800
Activity	Running M 65', F 89'
People	4
Wine pairing	Carignano del Sulcis DOC

Ingredients

G 600 reindeer fillet
N 1 sprig of rosemary
N 1 sprig of thyme
G 50 butter
Salt and pepper to taste
Extra virgin olive oil to taste

For the potato cake

N 6 solid potatoes
G 70 grated priest cheese
N 1 yellow onion
N 2 cloves garlic
G 200 butter
Rosemary and thyme to taste
Salt and pepper to taste

For the red wine sauce

N 2 shallots
mL 400 red wine
N 4 sprigs of thyme
N 1 sprig of rosemary
N 1 small piece of beetroot (for the color)
mL 300 game or ox fund (diluted)
N 2 tbsp butter
N 8 junipers
Rapeseed oil for frying to taste
Salt to taste

For the cabbage and tomato salad

N 4 leaves of kale
N 12 cherry tomatoes
N 1 shallot
N 1 tbsp (mL 15) Champagne vinegar
N 1 tbsp (mL 15) extra virgin olive oil
Salt and pepper to taste

Kcal 719*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

To prepare the sauce, start by trimming the meat and save the dressing for the sauce.
Cut the shallot into smaller pieces and brown it together with the meat grinder until it is properly colored.
Add the wine, spices and junipers that you crushed a little lightly and half a beetroot. Simmer until half is left.
Add the game fund and let reduce further to booklets. Strain everything and season with salt and pepper. Add the butter just before serving.
To prepare the potato cake, melt the butter together with crushed garlic and thinly sliced onion and a few sprigs of rosemary and thyme.
Peel and slice the potatoes as thinly as you can, preferably with a mandolin.
Brush a mold with the melted butter and place a round of potatoes in the bottom. Brush the potatoes with butter and sprinkle with a little cheese and also have an even layer of the sliced onion.
Continue to wrap until the cake is about 3 cm thick. Finish with a layer of potatoes that you brush with butter.
Bake in the oven at 220° C (428 F) for about 35’ or until completely soft all the way through.
Let the cake sit completely in the fridge before you heat it again before serving.
To prepare a cabbage & tomato salad, divide the tomatoes into smaller pieces, shred the kale and onion as thinly as you can and place in a bowl.
Add the vinegar and oil and massage it in thoroughly, season with salt and pepper.
Then, salt and pepper the meat all around.
Heat the oil, brown the meat around until it is properly colored. Turn down the heat and add the butter and herbs.
Spoon the piece of meat and fry to an internal temperature of 50° C (122 F). Take the meat and let it rest, at least 5’ minutes before serving.
Serve everything with plenty of sauce.

REINDEER FILLET WITH POTATO CAKE AND RED WINE SAUCE

Ingredients

Preparation

Other dishes from Fallow deer