John Myers
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Deer Fillet, Sweet Potato, Coleslaw
The perfect deer fillet, sweet potato, coleslaw recipe with a picture and simple step-by-step instructions.
Deer fillet
- 1 kg Deer fillet
- 0,5 bunch Thyme
- 2 Pc. Onions
- 8 leaf Juniper
- 1 tbsp Creme fraiche Cheese
- 1 pinch Salt
- 1 l Red wine
- 1 Pc. Carrot
- Pepper
- Butter
Sweet potato wedges
- 1 Pc. Sweet potato
- Olive oil
- Salt and pepper
- Tabasco
White and red cabbage salad
- 1 Pc. Fresh red cabbage
- 1 Pc. Fresh white cabbage
- Salt and pepper
- 5 tbsp Olive oil
- 1 Pc. Onion small
- 3 tbsp Vinegar
Deer fillet
- Chop the carrots and onions into small pieces. Put the red wine in a bowl and mix with the carrot, onions, thyme, juniper leaves, salt and pepper. Soak the venison fillet in it for at least 8 hours or overnight and store covered in the refrigerator. Then dab the venison fillet well with a little kitchen crepe. Add the butter and a little thyme in a roasting pan. Fry the fillet piece well on all sides in the butter.
- Put the seared fillet with the thyme in an ovenproof dish and continue cooking in the preheated oven at 180 degrees for about 15-20 minutes. The inside of the fillet should be light pink. In the meantime, pour the red wine stock through a sieve into the roasting pan in which the fillet has been fried. Simmer for about 10 minutes and refine with a little crème fraîche. Season the finished fillet with fresh pepper and salt, cut into slices and serve.
Sweet potato wedges
- Cut the sweet potato into wedges, mix the spices and oil and mix well with the wedges in a bowl. Let it steep for 1 to 2 hours. Bake at 250 degrees for 15 to 20 minutes. (Circulating air, preheated)
White and red cabbage salad
- Prepare a bowl for each salad. Add oil, vinegar, salt, pepper and diced onions. Grate both salads and place in the respective bowl. Stir and let steep. (Ideally for a day.)
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