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Fillet of deer with Nazareth potato gratin

Type: Main course

Ingredients for 4 people

  • 1 kg fillet of deer
  • Nutmeg and cayenne pepper
  • Nazareth butter
  • 1 glass of whisky 
  • 10 strips of bacon 
  • 500 g potatoes
  • 200 grated Nazareth cheese
  • 20 cl cream 
  • Parsley
  • Pepper and salt
  • Pour the whisky over the fillet of deer and leave it for two hours. Rub with pepper and salt to liking. Wrap the bacon around the meat and bake for 5 minutes on each side in hot Nazareth butter.
    Put the meat in an oven tray with Nazareth butter and leave in a preheated oven at 220 °C for about 20 minutes. Cut the meat in strips.

  • Cut the potatoes in slices and put in a buttered oven tray, one layer of potatoes and then a layer of Nazareth cheese, then repeat, season with cayenne pepper and nutmeg in between layers. Finish with the Nazareth cheese. Add the cream. Place in a preheated oven at 220 °C for 45 minutes. Finish everything with gravy and parsley.