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Seared fillet of muntjac with flageolet beans
2 fillets of Muntjac, each trimmed of all sinew and cut into 3
Small bunch of thyme
2 cloves of garlic
3 tbsp olive oil
450 g washed tinned flageolet beans
2 shallots, finely chopped
1 red onion, finely chopped
1 small bunch of chopped flat parsley
24 cherry tomatoes, cut in half
Salt and Pepper
1 lemon
1 glass red wine
25 g butter
1 tbsp flour
Grate one clove of garlic with half the thyme, and half the olive oil. Place the cut fillets into the marinade and rub it in well. Sprinkle with Maldon salt and grind plenty of pepper into the bowl.
Meanwhile place a good heavy pan on the stove and add the other two tablespoons of oil. Drop in those cherry tomatoes and start them cooking.
After 5 minutes, add the shallots, chopped clove of garlic and red onion and sweat ( the vegetables ) for 5 minutes. Now add the beans and plenty of seasoning. Remember the beans are already cooked – just warm them with the aromatic vegetables, don’t turn them to mush. Ok, so now the beans are nearly done, add the parsley and we can turn our attention to the Muntjac. Preheat a heavy pan until it is smoking. Now lay the fillets in the pan ( they are already oiled so we do not need to oil the pan ) and give them 2 minutes on each side, until they are an even, dark and crunchy colour.
Take the meat out of the pan and put the fillets on a plate covered with foil to rest and keep warm. Now turn your attention back to the beans. Make sure they are still warm and check the seasoning, adding a squeeze of lemon to finish things off. Now reheat the pan from the Muntjac and add a glass of red wine. This will take on the flavour of the meat and give us a quick sauce. Once the wine has reduced by half, rub a couple of lumps of butter in flour and stir them in. The sauce will intantly thicken and glaze.
To serve, pile the beans on plates, slice each piece of loin into 5 and lay on top of the beans. Pour the sauce over and around.
John.
2 fillets of Muntjac, each trimmed of all sinew and cut into 3
Small bunch of thyme
2 cloves of garlic
3 tbsp olive oil
450 g washed tinned flageolet beans
2 shallots, finely chopped
1 red onion, finely chopped
1 small bunch of chopped flat parsley
24 cherry tomatoes, cut in half
Salt and Pepper
1 lemon
1 glass red wine
25 g butter
1 tbsp flour
Grate one clove of garlic with half the thyme, and half the olive oil. Place the cut fillets into the marinade and rub it in well. Sprinkle with Maldon salt and grind plenty of pepper into the bowl.
Meanwhile place a good heavy pan on the stove and add the other two tablespoons of oil. Drop in those cherry tomatoes and start them cooking.
After 5 minutes, add the shallots, chopped clove of garlic and red onion and sweat ( the vegetables ) for 5 minutes. Now add the beans and plenty of seasoning. Remember the beans are already cooked – just warm them with the aromatic vegetables, don’t turn them to mush. Ok, so now the beans are nearly done, add the parsley and we can turn our attention to the Muntjac. Preheat a heavy pan until it is smoking. Now lay the fillets in the pan ( they are already oiled so we do not need to oil the pan ) and give them 2 minutes on each side, until they are an even, dark and crunchy colour.
Take the meat out of the pan and put the fillets on a plate covered with foil to rest and keep warm. Now turn your attention back to the beans. Make sure they are still warm and check the seasoning, adding a squeeze of lemon to finish things off. Now reheat the pan from the Muntjac and add a glass of red wine. This will take on the flavour of the meat and give us a quick sauce. Once the wine has reduced by half, rub a couple of lumps of butter in flour and stir them in. The sauce will intantly thicken and glaze.
To serve, pile the beans on plates, slice each piece of loin into 5 and lay on top of the beans. Pour the sauce over and around.
John.
