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Tataki de cerf de Virginie, vinaigrette champignons et noisettes

White-tailed deer tataki, mushroom and hazelnut vinaigrette

*Servings : 4
*Preparation : 20 minutes
*Cooking : 20 minutes

Ingredients :

225 g (1⁄2 lb) deer loin or filet mignon
1 large pinch of fine salt
4 turns of pepper mill
30 ml (2 tbsp.) oil
15 ml (1 tbsp.) butter
1 gray shallot, finely chopped
1 ml (1⁄4 tsp) Espelette pepper
60 ml (1⁄4 cup) sherry vinegar
30 ml (2 tbsp.) porcini oil
60 ml (1⁄4 cup) roasted hazelnuts, coarsely crushed
+ Fleur de sel



125 ml (1⁄2 cup) olive oil
125 ml (1⁄2 cup) button mushrooms or wild mushrooms, cut into 3 mm (1⁄8 in.) dice


Preparation :

01 - 01 - Season the meat with salt and pepper.

02 - In a cast iron or heavy-based pan, heat the oil and quickly sear the piece of meat on all sides.

03 - Add the butter and baste the meat.

04 - Remove the meat and let it rest on a rack at room temperature.

05 - Prepare the vinaigrette. In a pan, heat 30 ml (2 tbsp.) of oil and sauté the mushrooms for a few minutes.

06 - Add the shallot and Espelette pepper, and cook for 1 minute over low heat to soften the shallot. Remove from fire.

07 - Deglaze with the vinegar, then add the rest of the oil and the other ingredients. Mix well.

08 - Cut the meat into thin slices against the grain.

09 - Arrange the meat on a serving plate, garnish with the vinaigrette and season with fleur de sel.


Stéphane Modat, chef of Le Clan restaurant
This recipe comes from the Cuisine de chasse recipe book available at Archambault.

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