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Roe Deer Fillet


  • 80g Callebaut Mycryo
  • 75g pecans
  • 10g pink peppers
  • 2 juniper berries
  • 1 clove
  • 1 teaspoon black pepper
  • 50g coarse salt
  • 500g roe deer fillet
  • 400g salsify
  • 100 ml cream 
  • 50g butter


  • Mix 2 tablespoons of Callebaut Mycryo, crushed pecans, pink pepper, juniper berries, a clove, black pepper and coarse sea salt together
  • Coat the roe deer fillet with the Mycryo mixture and set aside in the refrigerator
  • Blanche the salsify in a 'blanc' of salted water with flour, wine vinegar, lemon and spices mixed through it
  • Puree the salsify, add the cream and butter and mix

Ingredients for the sauce:

  • 500g butcher's scraps of meat 
  • 500g mirepoix vegetables
  • 2 tablespoons Callebaut Mycryo
  • 1/2 litre meat stock
  • 200ml red wine
  • 100ml elderberry syrup
  • 150/200ml wine vinegar
  • 1 tablespoon instant roux
  • 50g butter

Method for the sauce:

  • Fry the mirepoix and meat scraps with the Mycryo
  • Pour on the rest of the ingredients (meat stock, red wine, elderberry syrup and wine vinegar) and boil down to half
  • Strain and then bind using the roux
  • Finish with some ground pepper and a nub of butter