Cerf de Boileau tenderloin draped with l`Hercule de Charlevoix
Yield: Serves four
- 4 medallions of Cerf de Boileau filet, 30 to 40 g (1 to 2 oz) each
- 15 ml (1 tbsp) vegetable oil
- 80 ml (3 oz) whole milk
- 10 g (½ oz) gelatine
- 30 ml (3 tbsp) water
- 100 g (4 oz) l’Hercule de Charlevoix cheese
- 25 g (1 oz) unsalted butter
- 40 g (1 ½ oz) black chanterelles (mushrooms)
- ½ garlic clove, crushed
- 120 ml (4 oz) Californian Zinfandel (red wine)
- 10 g (1 tbsp) buckwheat honey
- salt and pepper
Tie up the four venison medallions and season each one with salt and pepper. Fry in a skillet with a dash of hot oil. Ideally, the venison should be served rare.
Put the warm milk, the gelatin softened in 30 ml (2 tbsp) of water, the melted cheese and the water in a baking dish 5 cm (2 inches) deep. Use a hand mixer to blend, taking care not to make any bubbles.
Bake at low heat (without ventilation) until a skin forms on the surface. Remove from the oven. Once it has set, remove the skin and use scissors to carefully cut it into four servings of 25 g (1 oz) each. Set aside.
Heat the unsalted butter in a skillet with a thick bottom and fry the black chanterelles. Add the crushed garlic clove, 40 g (1 ½ oz) of Zinfandel and 10 ml (2 tsp) of honey. Let simmer until the mixture is fairly dry.
In a skillet, reduce three-quarters of the 80 ml (3 oz) of remaining wine until a caramel-like texture is obtained. Serve the medallions hot with a warm piece of cheese skin on top. Garnish with the mushroom mixture and Zinfandel caramel and season with freshly ground pepper.