Roast doe back with verbena

Marinated meat, tenderly tender, brilliantly produced by the new "Mère Lyonnaise", Tabata Bonaldi. His advice? You can prepare the marinade of the fillet of doe (thyme, garlic, bay leaf, olive oil) beforehand, and brush it with a brush before cooking to accentuate the aromas.

For 4 people


700 g doe fillet

1 bunch of chasselas grapes

12 pieces of shiitake

4 purple carrots

1 branch of verbena

10 cl red port

10 cl of veal stock

3 cl of green chartreuse

5 cl of olive oil

50 g sweet butter

1 sprig of thyme

3 cloves of garlic

3 bay leaves

salt pepper

Preparation time: 45 min. Cooking time: 1 h 10


Step 1

Preheat the oven to 160 ° C (th.5-6). In a casserole dish, brown the fillet of doe with the thyme, garlic, bay leaf, olive oil and a knob of butter, until it is nicely colored on all sides. Put in the casserole dish and cook for 10 min. Remove the doe fillet and let it rest on a wire rack. Return the casserole dish to the heat, deglaze the cooking juices with the port and reduce by half. Add the veal stock and infuse 3 leaves of verbena. Simmer for 1 hour over very low heat. Reduce the sauce by half and pass it through a Chinese. Book.

2nd step

Peel and cut the purple carrots in half lengthwise. Roast the carrots in the oven on a plate or in a dish with a little butter, garlic, thyme and bay leaf, until tender. Fry the shiitakes in a little olive oil and salt. Book. Fry the grapes very quickly and deglaze them with green chartreuse.

Step 3: dressage

Reheat the doe fillet in the oven at 160 ° C (th. 5-6) for 2 min and cut it into 4 pieces. Place a medallion in the center of each plate, dress around 2 half carrots, 3 shiitakes and a few grapes. Coat with sauce, garnish with a verbena leaf and serve immediately.

Read also

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Strawberry-verbena granita

Veal casserole simmered with apricots

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