Filet de chevreuil aux raisins blonds

Name: Filet de chevreuil aux raisins blonds (Roast Fillet of Venison with Sultanas)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 6
Cuisine: French
Ingredients: 150 g (5½ oz) dried apricots; 200 ml (7 fl oz) Sauternes; 50 g (1¾ oz) fresh ginger, peeled and chopped pinch of ground cinnamon; 4 onions, peeled and cut into wedges; 130 g (5 oz) butter; 100 g (3½ oz) sultanas; 100 ml (3½ fl oz) armagnac; 1.25 kg (2 lb 12 oz) venison fillet

Roast Fillet of Venison with Sultanas

Preparation info

Serves
6

Difficulty
Medium
Ready in
40 min

Appears in

Rôtis

By Stéphane Reynaud

Published 2009

About

Ingredients

1.25 kg (2 lb 12 oz) venison fillet
100

Europe
France
Main course
Gluten-free
Mediterranean

Method

Plump up the sultanas in a large bowl of hot water together with 1 tablespoon of the armagnac.

Heat 50 g (1¾ oz) of butter in a flameproof casserole dish. Add the venison fillet and brown on