Chasseur Deer

Patagonia-argentina.com has selected this recipe for you, extracted from the book ‘La Cocina del Fin del Mundo’ a compilation by Jesús Fernández. A delight requiring just a few ingredients and quite easy to prepare.

Ingredients:

Loin of deer 1
Chopped and fried onions in olive oil 2
Mushrooms cut in Julienne strips 100 grs.
Sauce Mother or clear deer broth
Cognac 1 glass
Salt and pepper to taste

Preparation:

Salt and pepper the loin, cut it in medium lockets, marinade and cook them in margarine in a deep pan.

Once sealed from both sides, add the cognac, flambeau and add the fried onions and the wholes ones in vinegar, also incorporate the sliced mushrooms cut in Julienne strips and follow the cooking to medium flame during about 3 o 4 minutes.

Add the clear deer broth here, salt and pepper to taste, and cook 8 minutes more. Accompany it with noisette or grilled potatoes, with some cilantro.

La cocina del Fin del Mundo; Fernández, Jesús; Virreynato Libros, November 2002

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