For this recipe we will need the marinade more for the realization of the sauce than the action of the marinade on the meat.
Count two carrots cut in mirepoix and a large onion cut into medium cubes, add a beautiful bouquet garni, peppercorns, berries of juniper, clove of garlic and cloves.
Count half a liter of red wine and half a liter of white wine and 2 dl of good quality wine vinegar.
Cut a mirepoix (medium cubes) of carrots, onions and shallots, crushed garlic and sauté quickly with hot oil, no coloring or so little.
Then deglaze with the mixture of red wine, white wine and vinegar, add some juniper berries, peppercorns, thyme and bay leaf, cilantro, a clove, a small ginger root and a lichette of wine vinegar in the marinade and let it cool down.
Pour on the meat the cold marinade! Leave for at least two hours.
This will be enough to add to the marinade and at the same time to prepare an honorable basis of sauce Diane!
At the end of 2 hours, remove the fillets from the marinade.
DO NOT throw the marinade …!
Filter the marinade
Keep in one and a half deciliters to deglaze the pan after cooking the fillets and reduce the rest by at least half, add a mignonette (crushed black peppercorns).
Wet with a quarter of a liter of wild game if you have or have the bottom of veal tied.
To reduce it you will get an almost poivrade sauce in which you will add according to your tastes a little red currant jelly or poached cranberries (for my part I prefer to add cranberries rather than jam).
When the sauce is reduced, cream slightly.
For fillets, mop and salt and pepper on each side.
Sear in the clarified butter. Rosé cooking. To grasp, to pass on each face and to lower the fire to reach the desired degree of cooking.
For my part I invite you to cook the doe fillet like lamb fillet, just pink, but not too much.
After the seizure remove the fillets from the pan and let them rest. The meat will be more juicy!
Deglaze the frying pan with the remaining marinade, reduce again and pour this nectar into the sauce.
There you have the legitimate right to start thinking poorly because you will have embalmed all the nature around you.
The sauce should be sweet and have a slight pepper aftertaste but the flavors of the marinade should be felt in the sauce.
Enjoy your meal from
Ingredients
Directions
For this recipe we will need the marinade more for the realization of the sauce than the action of the marinade on the meat.
Count two carrots cut in mirepoix and a large onion cut into medium cubes, add a beautiful bouquet garni, peppercorns, berries of juniper, clove of garlic and cloves.
Count half a liter of red wine and half a liter of white wine and 2 dl of good quality wine vinegar.
Cut a mirepoix (medium cubes) of carrots, onions and shallots, crushed garlic and sauté quickly with hot oil, no coloring or so little.
Then deglaze with the mixture of red wine, white wine and vinegar, add some juniper berries, peppercorns, thyme and bay leaf, cilantro, a clove, a small ginger root and a lichette of wine vinegar in the marinade and let it cool down.
Pour on the meat the cold marinade! Leave for at least two hours.
This will be enough to add to the marinade and at the same time to prepare an honorable basis of sauce Diane!
At the end of 2 hours, remove the fillets from the marinade.
DO NOT throw the marinade …!
Filter the marinade
Keep in one and a half deciliters to deglaze the pan after cooking the fillets and reduce the rest by at least half, add a mignonette (crushed black peppercorns).
Wet with a quarter of a liter of wild game if you have or have the bottom of veal tied.
To reduce it you will get an almost poivrade sauce in which you will add according to your tastes a little red currant jelly or poached cranberries (for my part I prefer to add cranberries rather than jam).
When the sauce is reduced, cream slightly.
For fillets, mop and salt and pepper on each side.
Sear in the clarified butter. Rosé cooking. To grasp, to pass on each face and to lower the fire to reach the desired degree of cooking.
For my part I invite you to cook the doe fillet like lamb fillet, just pink, but not too much.
After the seizure remove the fillets from the pan and let them rest. The meat will be more juicy!
Deglaze the frying pan with the remaining marinade, reduce again and pour this nectar into the sauce.
There you have the legitimate right to start thinking poorly because you will have embalmed all the nature around you.
The sauce should be sweet and have a slight pepper aftertaste but the flavors of the marinade should be felt in the sauce.
Enjoy your meal from
English 
French 