ʻO Venison Fillet ma ka Chanterelle Sauce me ka Potato Gratin a me Glazed Carrots

Peel i ka ʻuala a ʻokiʻoki i nā ʻāpana lahilahi. Peel i ka shallot a ʻokiʻoki i loko o nā cubes. E hamo i ka ʻuala me ka pata a kau i ka ʻuala i loko o nā papa me ka shallot, keleka, ka paʻakai, ka pepa a me ka paʻakai. E ninini ma luna o ka ʻaila ma ka hopena. E puhi mua i ka umu i 180 degere, a laila e hoʻomoʻa no 45 mau minuke.

E hoʻomaʻemaʻe i nā chanterelles, ʻokiʻoki i ka shallot i loko o nā ʻāpana liʻiliʻi a hoʻomoʻi iā lākou i ka ʻulaʻula gula, ka pata i hoʻoheheʻe ʻia i loko o kahi ipu. E hoʻohui i nā chanterelles a paʻi a hiki i ka pau ʻana o ka maʻa o nā halo. E kāpīpī i kahi palaoa ma luna o laila a hoʻohui i ka ʻaila. E ʻono me ka paʻakai, ka pepa a me kahi kīʻaha soy.

E holoi i nā kāloti pēpē a ʻili inā pono, e wela i ka waina a me ka wai, e hoʻokomo i nā kāloti i loko a e hoʻomoʻa no kahi o 8 mau minuke. E hoʻolei i ke koena wai a kāpī i nā kāloti me ka meli acacia a hoʻolei i loko o ka pā mahana. E ʻono me ka paʻakai a me ka pepa.

E puhi i ka fillet deer i ka pata ma nā ʻaoʻao a pau. E kau i loko o kahi kīʻaha umu a kau i ka thyme hou a me nā lālā rosemary ma luna, waiho e hoʻomaha. E kau i ka umu preheated (180 degrees) ma mua o ka lawelawe ʻana. E kālua no 30 mau minuke ma muli o ka nui. A laila e hoʻomaha no 5 mau minuke ma lalo o ka alumini foil.

E ʻokiʻoki i ka ʻiʻo i loko o nā ʻāpana 1.5 cm a lawelawe pū me ka gratin potato, kāloti glazed a me ka chanterelle sauce. Inā makemake ʻoe, hiki iā ʻoe ke kau i kahi dollop o currant jelly ma ka pā.