1. Roebuck filet in
white calville
and fuji apples
Pan-fried roebuck fillets are garnished with
calville blanc and fuji apples and topped with
red wine and chocolate sauce spiced with
caraway and curry in this exotic venison
recipe. Learn how to make an exquisitely
gourmet meal out of the wild game meat.
Roebuck filet in white calville and fuji apple is
a rare and exciting gastronomic experience.
2. Description
The wild flavor of roebuck deer is balanced by the tart sweetness of
calville blanc and fuji apples in this gourmet French recipe for
venison. A rich sauce made with red wine and bitter chocolate
flavored with curry and caraway accompanies the dish for an
exotic and sensational gastronomic experience. Paired with a
bottle of Lalande-Pomerol, this dish will impress even the most
discriminating of palates.
Also known as chevreuil, roe deer is a small, reddish and gray-
brown Eurasian species of deer. Its meat is often darker and closer-
grained than other breeds. Like most venison, roebuck is a lean
type of meat with low fat content and should therefore be cooked
quickly over high heat to keep it moist, tender and juicy. The best
meat comes from very young animals that are not over eighteen
months; tasty and delicious, they don’t need to be marinated
when cooked.
3. Preparation
Debone the roebuck(recette truffes noires) and cut into
fillets. Season with salt and pepper. Add butter to a frying
pan and preheat. Cook filets in the pan browning both
sides. Remove, and place on a platter to rest.
Add sugar and chocolate to the pan, followed by the
caraway, curry, and wine. Add the bones and carcasses of
the roebuck chopped into pieces. Bring to a boil and
reduce. Strain to obtain a thick sauce.
Peel and dice the apples. Add apples to the frying pan.
Add bay leaves, chopped carrot, and diced onion and
leek. Cook until apples are tender.
Arrange apples on a platter. Place filet on top of the
apples. Top with sauce and serve hot.
