Roast deer with green pepper sauce Ingredients: 4 tablespoons of - olive oil - 20 g of - butter salt - 1 can of - green pepper - 2 cl of - port - 15 cl of - thick crème fraîche - 1 - 2 kg deer - 1 - bacon strip - 1 tablespoon of - stock for roast - 15 cl of - dry white wine - 15 cl of - chicken stock.
Utensils： 1 Oven - 1 aluminum - 1 saucepan - 1 pitter 1 kitchen scale - 1 dish -
Total time:
1h15
Preparation:
15 min -
Cuisson:
1 h
Phase 1
Cover the roast and place it in an oven dish. Add the olive oil and butter.
Phase 2
Preheat your oven to 200°C (thermostat 6-7) then put your roast in the oven.
Phase 3
Allow 10 to 15 minutes of cooking per pound.
Phase 4
Halfway through cooking, turn it.
Phase 5
At the end of cooking, collect the cooking juices in a saucepan, salt the meat on all sides, fold it in a sheet of aluminum foil and let it rest on the oven door.
Phase 6
Add the roast stock, white wine, chicken stock and green pepper juice to the pan. Let the sauce reduce and add the peppercorns, port and cream at the end.
Phase 7
Slice the roast and serve the sauce separately.
Utensils： 1 Oven - 1 aluminum - 1 saucepan - 1 pitter 1 kitchen scale - 1 dish -
Total time:
1h15
Preparation:
15 min -
Cuisson:
1 h
Phase 1
Cover the roast and place it in an oven dish. Add the olive oil and butter.
Phase 2
Preheat your oven to 200°C (thermostat 6-7) then put your roast in the oven.
Phase 3
Allow 10 to 15 minutes of cooking per pound.
Phase 4
Halfway through cooking, turn it.
Phase 5
At the end of cooking, collect the cooking juices in a saucepan, salt the meat on all sides, fold it in a sheet of aluminum foil and let it rest on the oven door.
Phase 6
Add the roast stock, white wine, chicken stock and green pepper juice to the pan. Let the sauce reduce and add the peppercorns, port and cream at the end.
Phase 7
Slice the roast and serve the sauce separately.