KACHEN #28 (Autumn 2021) English Edition

SEASONAL RECIPES
TOURNEDOS OF FALLOW DEER
WITH PORT WINE SAUCE
Serves 6
30 minutes
25 minutes
› 6 fallow deer tournedos
(loin or back)
› 6 thin slices of bacon
› 400 ml game stock
› 100 ml port wine
› 100 ml red wine
› 2 shallots
› Balsamic vinegar (as needed)
› 50 g butter
› Salt and pepper
› Cornflour
› 3 tbsp oil, to fry
1 Peel and finely chop the shallots and sauté in a pot
with butter until translucent. Deglaze with port and
red wine and reduce by half. Add the game stock and
reduce by half again.
2 Season with salt and pepper to taste and use the
balsamic vinegar to create the right sweet and
sour balance. Thicken the sauce with a little cornflour,
add butter and prevent the sauce from boiling
up again.
3 Preheat the oven to 170°C convection. Wrap the
tournedos with bacon and tie with cooking twine.
Sear the meat well on both sides in a well-preheated
pan with oil. Cook the Tournedos in the preheated
oven for 12 minutes (cook until pink). Then wrap the
meat in aluminium foil and leave to rest for 5 minutes.
4 Remove the meat from the aluminium foil and
arrange on a bed of roasted wild mushrooms.
Serve with red cabbage and fried spaetzle.
WINE PAIRING
Castillon
Côtes de Bordeaux - Red
Domaine de l’Aurage
22
KACHEN No.28 | AUTUMN 21