Deer fillet with herb rub and roasted potato and carrot
Deer filet rubbed with a spice rub of szechuan peppercorns, coriander seed and smoked paprika powder served with carrot and potato.
Preheat the oven to 200 ˚C. Wash the potatoes and cut them into wedges. Spread them over a griddle covered with parchment paper.
Cut the carrots into inclined pieces of about 4 cm. Place between the potato wedges.
Sprinkle the potato and carrot with the salt and the ras el hanout. Drizzle with the olive oil. Spoon and bake for 50 minutes in the oven.
Heat a frying pan without oil or butter and toast the peppercorns and the coriander seed for 3 minutes. Then put in the mortar.
Add the smoked paprika and the salt and crush everything. Rub the deer fillet around with this rub.
Heat the olive oil in the frying pan and fry the deer fillet around brown in 4 min. Then place in an oven dish.
Put the baking tray at the bottom after 35 minutes, and place the baking dish with the venison fillet on a grid at the top of the oven. Bake another 15 minutes.
Take everything out of the oven. Spoon the potato and carrot on a large scale. Cut the meat into slices and put on top.
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