Recipe: Venison Steaks

Name: Mignons de biche
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 portions
Ingredients: 6 mignons de biche(ou de chevreuil ou cerf) dans le filet de 150 g environ chaque30 g de mignonnette (poivre blanc écrasé)1/2 l de fond de veau3 cl de cognac10 cl de crème liquide1 cuiller à bouche de moutarde forte30 g de beurre5 cl d'huile d'olive500 g de topinambours2 gousses d'ail1/2 l de lait2 belles betteraves cuites et épluchées300 g de céleri rave coupé en grosse jardinière (de la taille et de la grosseur d'un petit doigt) et cuit vapeur30 g de cerneaux de noix écrasées et passées à la poêle (torréfiées)sel poivre du moulin

By chef patrick ★ ★ ★ ★ ★ 4.9/5 (16 reviews) Meat

Prep 20 min

Cook 30 min

Total 50 min

Servings 6 serv.

Venison steaks prepared pepper-style with Jerusalem artichoke puree, beetroot fries and celeriac

Ingredients for 6 servings

6 venison steaks (or roe deer or deer) from the fillet about 150 g each
30 g of crushed white pepper
1/2 l of veal stock
3 cl of cognac
10 cl of liquid cream
1 tablespoon of strong mustard
30 g of butter
5 cl of olive oil
500 g of Jerusalem artichokes
2 cloves of garlic
1/2 l of milk
2 large cooked and peeled beetroots
300 g of celeriac cut into large julienne (the size and thickness of a small finger) and steamed
30 g of crushed walnuts toasted in a pan
salt and freshly ground pepper

Step-by-step directions

1- Peel the Jerusalem artichokes, then cut them into large dice and cook them in the milk. Salt, pepper, add a little thyme flowers and a bay leaf: cook for 20 minutes at low boil. Drain, then pass through a food mill to obtain the same consistency as traditional mashed potatoes. Then add the olive oil and the 2 cloves of garlic, degemmed and finely chopped, then keep warm.

2- During the cooking of the Jerusalem artichokes, trim the beetroots and cut them into julienne (sticks) as you did for the celeriac and keep warm with the celeriac.

3- Pour a little oil into a plate, salt and pepper. Place your venison steaks in this seasoned oil then coat them in the crushed white pepper and set aside.

4- In a sauté pan heat the butter with a little oil, when it is very hot, sear your venison steaks 2 minutes on each side, then remove them aside, covered with aluminum foil.

5- Remove some of the cooking butter, put your sauté pan back on heat, deglaze the juices with cognac, flame (keep

Topinambours Gibier Flambe