1.5kg Honey glazed parsnips Ardo 1.2kg Woodland mushroom mix Ardo 500g Pumpkin puree portions Ardo 100g Shallots Ardo 1.5kg deer fillet 3 eggs 1.5dl cream 2dl red porto 2dl red wine 6dl wild fond 100g butter salt and pepper
Defrost the pumpkin puree. Mix the eggs and cream under the pumpkin puree and season with salt and pepper.
Grease the desired molds and divide the mass. Preheat the oven at 180°C.
Place the molds in a deep baking tray. Fill the baking tray ¾ with warm water. Cook in the oven for about 20 to 25 minutes and keep warm.
Stew the shallots in some butter on medium heat. Add the mushrooms and let simmer together. Deglaze with port and red wine and let it reduce by half. Add the wild fond and let it reduce. Season with salt and pepper if necessary.
Bake the honey glazed parsnips in the oven according to the instructions on the packaging.
Season the deer fillets with salt and pepper. Colour the fillets in some butter.
Put the filets in an oven dish and bake them in the oven (10 to 12 minutes at 180°C).
Let it rest for a while and add the baking liquid to the sauce. Mount before serving with butter.