DOE FILLET / BROWN SAUCE WITH CANDIED GRAPES / TIERENTEYN MUSTARD (1 pers.)

This is venison fillet cooked to a clean, rosy finish, served with a glossy brown sauce lifted by confit grapes. The meat stays lean and tender, while the sauce brings depth and a gentle sweetness that reads as fruit, not sugar. A spoon of Tierenteyn mustard adds a sharp, aromatic edge that keeps every bite precise. Venison with a dark sauce is a classic of Belgian hunting-table cooking, built on careful roasting and a well-reduced jus. What you get : - Sliced venison fillet - Brown sauce with confit grapes - Tierenteyn mustard - Seasoning (salt and pepper) Portions : - 1 as a main course (add sides, optional) Serve it best : - Warm the venison gently in a covered oven at 180°C for 15 minutes. - Heat the sauce in a small pan over low heat for 3–4 minutes; do not boil. - Spoon sauce first, lay the venison on top, and finish with a small dot of mustard. - Pair with our Dauphinoise Potatoes or Braised Endives (optional). Pairings : - Pinot Noir: bright red fruit and soft tannins suit lean game. - Northern Rhône Syrah: peppery notes echo the mustard. - Sparkling water with grapefruit: lifts the sauce and refreshes the palate. Allergens : - Mustard; sulphites (possible in sauce/grapes). Traces possible.