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Filet of Cerf de Boileau Draped With L’Hercule de Charlevoix

Filet of Cerf de Boileau Draped With L’Hercule de Charlevoix

4 portions


  • 4 medallions of Cerf de Boileau filet, 30 to 40 g (1 to 2 oz) each
  • Salt and pepper
  • 15 ml (1 tbsp.) vegetable oil
  • 80 ml (3 oz) whole milk
  • 10 g (1/2 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 1/2 oz) black chanterelles (mushrooms)
  • 1/2 garlic clove, crushed
  • 120 ml (4 oz) Californian Zinfandel (red wine)
  • 10 g (1 tbsp.) buckwheat honey
  • Salt and pepper


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  • 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 gelatine 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 1/2 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.

You can use this cheese for this recipe


Aromatic and robust

These full-bodied wines have an intense colouring and a powerful, complex bouquet of fruit, spice, and sometimes woody aromas. They present a hearty tannic structure and a velvety sensation in the mouth.

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