Fallow deer sirloin with potato purée and pepper sauce
Sophie Björkman
Nordic
Fallow deer
Ingredients
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Approx. 450 g fallow deer sirloin
2 crushed garlic cloves
Butter
Black pepper and salt
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1 kg firm potatoes, peeled
2 dl cream
2 dl milk
50 g butter
Salt and pepper
Chives, finely chopped
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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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