Ingredients
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1 small deer rack approx. of 1lb 1/4
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3 tablespoons of butter
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2 tbsp olive oil
Preparation
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Sauce :
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1 shallot dry
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5 grains of crushed juniper
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1/2 cup of red wine
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1 bay leaf
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1 / 2c of rosemary finely chopped
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1 cup of veal stock or game background
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Poached eggs :
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2 cups of water
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2 tbsp white vinegar
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2 eggs
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In a fireproof pan, heat the oil and butter, fry the deer rack seasoned with salt and pepper for 4 minutes on each side by covering it with the cooking butter and turning occasionally. Remove from heat and reserve at room temperature.
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Meanwhile, make the poached eggs. In a wide and shallow cooking pot, bring the water and vinegar to a gentle simmering. Break the eggs into 2 bowls and pour them gently into the water while turning with the end of a wooden spoon. Cook for 4 minutes and then immerse in ice water to stop the cooking. Set aside
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For the sauce: remove the fat from the skillet previously used to cook the deer, put the shallot and the crushed juniper, keep on medium heat for 2 minutes. Deglaze the pan with the red wine. Add the rosemary, bay leaves and let reduce by 1/4 and strain.
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Heat sauce over low heat and place in the oven 5 minutes at 400F. Dip the poached eggs in the sauce for 1 minute.
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Correct the seasoning and serve with the deer rack.