Ingredients
- 200 g venison fillet
- a little liquid butter
- 200 g chanterelles
- 1 onion
- a little Ardenne butter
- 1 branch of green kale
- 1 branch of red kale
- 25 cl game stock
- salt and pepper
Instructions
1. Season the venison fillets with salt and pepper. Brown them in a hot pan with liquid butter. Remove from the pan, wrap in foil and leave to rest for approximately 10 minutes.
2. Peel and finely chop the onion, wash the chanterelles and cut them in half. Cook the onion and chanterelles in the same pan used to cook the fillet in butter. Salt and pepper. Remove from the pan and keep warm.
3. Fry the kale leaves in the frier at 180 °C for 2 minutes. Put them straight onto kitchen towel. Season and set aside.
4. Reduce the game stock in a saucepan. Once syrupy, add a knob of butter and season with salt and pepper if necessary.
5. Heat the pan again with butter and finish cooking the fillets for 5 minutes on either side at a moderate heat. Ensure they are well coated in butter. The meat should be slightly pink.
6. Dress the plate with the fillets, chanterelles, game stock and fried kale.
Recipe : JULIEN LAPRAILLE
