Fillet of Alsatian Venison with Cinnamon - Strasbourg , Alsace, France

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Strasbourg
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Fillet of Alsatian Venison with Cinnamon

  From the restaurant Estaminet Schloegel in Strasbourg 

  Ingredients to serve 4 people 
1 kg of venison fillets
1/4 liter of Bordeaux wine
1 spoonful of vinaigrette
1/8 liter of cream
1/4 liter of game stock or chicken juice
salt and pepper
cinnamon
ginger
1 shallot
1 teaspoon of red currant jelly

  Preparation 
Roast the venison with high heat in a cast-iron or copper recipient. Put the venison to the side, degrease the recipient and half-cook the shallot with the 5 types of crushed peppercorns and ginger. Deglaze with the red wine, reduce and add the game stock or the chicken juice. Reduce and add the cream. Strain the sauce and add a teaspoon of red currant jelly, cinnamon and vinegar. Reheat the venison in the oven and cut into escalopes.

Pour the sauce over the escalopes and serve with a choice of mushrooms, huckleberries, chestnuts, pears and Alsatian noodles.
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