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Deer Fillet with Noix St Jean Wine, Pear Charlotte

Ingredients:

Serves 4

•    400 g of deer fillet
•    4 Doyenné du Comic pears
•    2 quinces
•    15 cl of Noix de la St Jean Wine
•    30 cl of wild game stock
•    1 Lof red table wine
•    30 g of butter
•    400 g of deer fillet
•    4 Doyenné du Comic pears
•    2 quinces
•    15 cl of walnut wine
•    30 cl of wild game stock
•    1 Lof red table wine
•    30 g of butter

 

Preparation:

Compote:
Prepare a compote with the peeled quinces and a little water.
At the same time, remove the skin from the pears, making sure to keep the tail intact.
Plunge them into the red wine heated in advance, holding them by the end. Remove them as soon as they have taken the color of the wine.
Line 4 small 7-cm diameter Charlotte molds with the pears cut into thin slices. In the center, pour a little of the compote and smooth on top of the surplus pears to close the Charlottes before placing them in the oven (15 minutes).

Deglaze the pan with a little water and reserve the sauce. Reduce the walnut wine by half and add meat juice and butter. Using a whisk, beat the sauce to make it foamy.
Place on each preheated plate one deer filet and a charlotte removed from the mold into which you will stick a pear end.
Sprinkle with sauce.
Serve immediately.