How do you make venison fillets Grand Veneur extra festive?

To make this dish extra festive, you can decorate the fruit tarts with an edible flower or a bit of gold leaf. You can also serve the venison fillets with a beautiful garnish of fresh herbs or fruit. Additionally, you can serve the dish on a nice plate and use matching tableware and cutlery.

Which vegetables are suitable to serve with venison fillets Grand Veneur?

Many different types of vegetables go well with venison fillets Grand Veneur, fruit tarts, and pommes Macaire. Think of braised red cabbage, Brussels sprouts, carrots, or parsnips. Roasted vegetables such as pumpkin, zucchini, and eggplant also pair well with this dish.

Venison fillets Grand Veneur, fruit tarts, and pommes Macaire

Name: Venison fillets Grand Veneur, fruit tarts, and pommes Macaire
Cook time: 3 min
Total time: 3 min
Yield: 8P
Ingredients: 2 venison fillets roasted (± 1.5 kg); 60 g butter; Pepper and salt; For the sauce:; 3 carrots; 3 stalks of celery; 1 onion; 1 can of tomato paste (70 g); 1 heaping tablespoon of flour; 2 tablespoons of red currant jelly; 2.5 dl red wine; 7.5 dl game stock; 20 g butter; 3 cloves of garlic; 1 bouquet garni; 1 tablespoon of juniper berries; Pepper and salt; For the pommes Macaire:; 1 egg + 2 egg yolks; 1.2 kg starchy potatoes; 50 g flour; 100 g butter; 1 large bunch of chives; 1 kg coarse salt; Pepper and salt; For the tarts:; 2 poached pears; 2 Jonagold apples; 120 g cranberries; 2 packs of crumb pastry

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Do you want to try making venison fillets Grand Veneur, fruit tarts, and pommes Macaire yourself? Discover the full recipe here!

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Ingredients

What do you need?

Quantity: 8P

2 venison fillets roasted (± 1.5 kg)
60 g butter
Pepper and salt

For the sauce:
3 carrots
3 stalks of celery
1 onion
1 can of tomato paste (70 g)
1 heaping tablespoon of flour
2 tablespoons of red currant jelly
2.5 dl red wine
7.5 dl game stock
20 g butter
3 cloves of garlic
1 bouquet garni
1 tablespoon of juniper berries
Pepper and salt

For the pommes Macaire:
1 egg + 2 egg yolks
1.2 kg starchy potatoes
50 g flour
100 g butter
1 large bunch of chives
1 kg coarse salt
Pepper and salt

For the tarts:
2 poached pears
2 Jonagold apples
120 g cranberries
2 packs of crumb pastry
4 tablespoons of cane sugar
60 g butter
3 sprigs of rosemary

2 venison fillets roasted (± 1.5 kg)
60 g butter
Pepper and salt

For the pommes Macaire:
1 egg + 2 egg yolks
1.2 kg starchy potatoes
50 g flour
100 g butter
1 large bunch of chives
1 kg coarse salt
Pepper and salt

For the tarts:
2 poached pears
2 Jonagold apples
120 g cranberries
2 packs of crumb pastry
4 tablespoons of cane sugar
60 g butter
3 sprigs of rosemary

Preparation method

How do you make this?

Slice the carrots, finely chop the celery, crush the garlic cloves, and chop the onion. Sauté them for 5 minutes over medium heat in a large saucepan with 20 g of melted butter. Add the tomato paste, mix for 1 minute, and then sprinkle with flour. Mix for 1 minute, add the game stock along with the red wine, bouquet garni, red currant jelly, juniper berries, pepper, and salt. Let it simmer on a very low heat for 1 hour. Strain through a fine sieve.

Preheat the oven to 200°C. Sprinkle some coarse salt in a baking dish, prick the potatoes, and arrange them on top. Cover with the remaining salt and bake for about 1 hour in the oven, until soft. Let them cool slightly (they should not be cold) and then peel them. Mash the flesh with the butter, egg, and egg yolks. Season to taste and add the chopped chives. Form into balls or quenelles and roll them in flour. Let rest in the refrigerator for at least 30 minutes. Fry them golden brown in the deep fryer at 180°C. Let them drain on kitchen paper and serve immediately.

Lower the oven temperature to 190°C. Do not peel the fruits. Cut them in half and remove the core. Cut the apples into thick slices and cut the pears into 6 pieces. Cut the crumb pastry into 4 and shape them slightly to make them rounder. Do not remove the baking paper. Distribute the apples, pears, and cranberries in the center of the dough. Sprinkle with sugar and fold the sides of the dough inward. Drizzle with melted butter, add rosemary, and bake for 20 minutes in the oven until golden brown.

Brown 60 g of butter in 2 large frying pans (brown butter). Place the venison fillets in and sear them for 3 minutes on high heat. Turn them over without piercing them, let them cook for another minute, and regularly baste them with the melted butter. Season to taste, remove from heat, and let rest for at least 5 minutes.

Slice the meat into thick slices and serve immediately with the sauce. Serve with the pommes Macaire and the tarts.

Tip: If you want to cook the meat perfectly, you must bring it to room temperature. Take it out of the refrigerator at least 1 hour in advance. After cooking, you can let it rest in the oven at 40°C for up to 1 hour if necessary. This gives you time to organize well for serving.

Tips

If you want to bake the meat perfectly, you absolutely have to bring it to room temperature. Remove it from the fridge at least 1 hour in advance. After baking, if necessary, let it rest for up to 1 hour in the oven at 40 ° C. That gives you time to organize yourself well for the service.