Venison Fillet on Chanterelle Sauce with Potato Gratin and Glazed Carrots

Peel the potatoes and cut into thin slices. Peel the shallot and cut into cubes. Smear an ovenproof dish with butter and put the potatoes in layers with the shallot, garlic, salt, pepper and cheese. Pour over the cream at the end. Preheat the oven to 180 degrees, then bake for about 45 minutes.

Clean the chanterelles, cut the shallot into small pieces and fry them in golden brown, melted butter in a saucepan. Add the chanterelles and fry until the mushrooms have lost their moisture. Sprinkle some flour over it and add the cream. Season to taste with salt, pepper and a dash of soy sauce.

Wash the baby carrots and peel if necessary, heat the wine and water, put the carrots in and simmer for about 8 minutes. Throw away the remaining liquid and coat the carrots with acacia honey and toss in the warm pan. Season to taste with salt and pepper.

Sear the deer fillet in butter on all sides. Place in an ovenproof dish and place the fresh thyme and rosemary branches on top, leave to rest. Put in the preheated oven (180 degrees) before serving. Bake for about 30 minutes depending on the size. Then let it rest for 5 minutes under aluminum foil.

Cut the meat into 1.5 cm slices and serve with the potato gratin, glazed carrots and chanterelle sauce. If you like, you can put a dollop of currant jelly on the plate.