Fallow deer sirloin with potato purée and pepper sauce
Sophie Björkman
Nordic
Fallow deer
Ingredients
Ingredients
- Approx. 450 g fallow deer sirloin
- 2 crushed garlic cloves
- Butter
- Black pepper and salt
Potato puree
- 1 kg firm potatoes, peeled
- 2 dl cream
- 2 dl milk
- 50 g butter
- Salt and pepper
- Chives, finely chopped
Pepper sauce
- 2 tsp green pepper, grounded
- 2 tsp black pepper, grounded
- 2 tbsp tomato paste
- 1 large shallot, finely chopped
- 2 dl whipping cream
- 1 dl water
- 1 tbsp soy sauce
- 1 tbsp veal stock
Instructions
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- Take the meat out in good time, cut off any tendons and membranes
- Salt and pepper all around
- Preheat the oven to 150 degrees
- Fry on high heat with a large knob of butter and two crushed garlic cloves
- Put it in the oven with a thermometer and let the meat go to 58 degrees
- Peel the potatoes and cook in lightly salted water until completely done
- Make the sauce while you wait for the potatoes
- Grind the peppercorns and fry them in butter for a while
- Add tomato paste and shallots and fry for a few more minutes
- Pour in cream, water, soy and veal stock
- Bring to a boil, then reduce the heat
- Let simmer for about 15-20 minutes
- Remove the meat at 58 degrees and let cool in foil paper
- Crush the potatoes when they are done and pour in the whipped cream, milk and butter
- Salt and pepper
- Whisk to a fluffy puree and add finely chopped chives
- Cut the meat into bite-sized pieces and enjoy
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