Gourmet Game Meat with Dauphinoise
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 5 min.
Preparation
ready in 1 hr 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 5 ½ cups waxy potatoes (peeled and thinly sliced)
- 1 ½ cups cream (at least 30% fat)
- Nutmeg
- 3 Tbsps Parmesan (grated)
- 3 ½ cups Green beans (trimmed)
- 2 tsps butter
- 21 ozs Venison fillet
- 2 Tbsps sunflower oil
- ⅔ cup Game stock
- ½ tsp Corn starch
- ground allspice
- 4 Tbsps roasted Pine nuts
Preparation steps
1.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
2.
Layer the potato slices evenly in a greased baking dish.
3.
Mix together the cream with salt, ground black pepper and the nutmeg and pour over the potatoes so that they are just covered. Sprinkle with parmesan and bake for around 40 minutes until golden brown.
4.
Blanche the beans in boiling salt water for around 10 minutes. Drain and then fry quickly in hot butter. Season with salt and ground black pepper.
5.
Fry the meat in hot oil on all sides. Season with salt and ground black pepper and place in the oven along with the gratin for 10 minutes.
6.
Deglaze the pan with the stock, simmer a little, then stir in the cornflour and 1 tbsp cold water to bind the gravy. Season with salt, ground black pepper and allspice.
7.
Cut the gratin into 4 pieces and carefully lift them out of the baking dish. Slice the meat and arrange on plates on top of the gratin. Serve with the green beans and the pine nuts. Serve the gravy separately.
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