- 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
- 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.
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You can use this cheese for this recipe
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.