Elk Fillet Roasted in Meadow Hay

Rating: 1.67 / 5.00 (3 Votes)

Total time: 45 min

Servings: 4.0 (servings)


Rouenese sauce:

Potato and pear gratin:


Remove skin and tendons from elk fillet, season and fry briefly all around in hot frying pan in oil.

Whip egg whites until half stiff, fold into hay and mix well. Crush new spice, juniper and pepper and mix with thyme into the hay. ‘Wrap’ the meat in it, place in a braising pan and bake in the oven at 220 degrees for 25 minutes. Remove and let rest for 5 min. before breaking open.

Sauté shallots in olive oil, crush pepper and juniper and add with remaining spices. Add port, cognac and wine and cook. Fill up with the jus. Cook a little more if necessary, stir in blood and season with salt and pepper.

Boil milk, add Williams spirit and soak pear pieces in it for one night. Peel the potatoes and slice them into thin slices. Boil whipping cream and season with nutmeg, salt and pepper. Grease an ovenproof dish with butter. Pile potatoes and pears into it, pour in whipped cream and soaking stock and cook in the oven at 160 °C for about 60 minutes.

Break open the hay casing, take out the meat and cut it into slices. Serve with the sauce and the gratin.

Note: To enhance the flavor of the sauce, you can add two tablespoons of liver paste (see separate recipe). Pour through a hair strainer and butter with a blender stick.

Tip: Stock up on a variety of high-quality spices – it

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