You are here: Inns and resorts > Inns and resorts by region > Saguenay/Lac-Saint-Jean > Auberge des 21 > Gastronomy > Our Chef's Recipes > Recipe Details >

Ingrédients :

- 4 pers.

• red deer medaillons (800 gr) 8 slices

• ¼ cup cranberries

• 2oz maple syrup

• Brown game stock sauce (demi-glace)

• Wild mushrooms (morels, boletus or shitaké)

• Salt and pepper

• Butter, oil

Facultatifs :

• 'Entrez vos information ici'
• 'Entrez vos information ici'
• 'Entrez vos information ici'

Méthodes :

• Cook the medaillons in hot oil and butter.
• Season with salt and pepper. – keep warm.
• Fried the mushrooms in a pan with butter.
• At the same time, boil the cranberries and the maple syrup – add the brown game stock, and boiled for a few minutes.
• Dress the plate and garnish with fresh thym herbs and your choice of vegetables.

• Commentaires :
• 'Entrez vos information ici'
• 'Entrez vos information ici'
• 'Entrez vos information ici'

Follow us on: