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. Last Updated: 07/27/2016

Chef's Secrets

Courtesy Of Yar
Fillet of Roe Deer With Berries and Relish

Yar's head chef, Maxim Tarusin, shares a recipe that would ideally use roe deer, although regular deer meat can be used instead -- available at markets or via the Internet shop Russky Dvor (www.rdvor.ru).

Roe deer fillet 210g per serving
1g salt, pepper
20g oyster sauce per serving

Berry relish
10g cognac
55g strawberries
20g blackberries or blueberries
30g pineapple
70g tangerines
2g mint

Vanilla omelet (for 10 servings)
2 eggs
50g cream
0.5g fresh vanilla
35g starch (stiffener)
20 g sugar
100g apple juice

Juniper sauce
10g shallots
10g raspberries
10g dry red wine
10g concentrated veal broth
1g fresh thyme
10g gin

Marinate the roe fillet in oyster sauce for 20 minutes, add salt and pepper, then fry or grill.

For the relish, make a salad from the fruit, add chopped mint and sprinkle with cognac.

To make the vanilla omelet, mix eggs, cream, sugar, starch, a dash of vanilla and apple juice. Spread in a baking pan and bake on a bain-marie at 160 degrees Celsius for 20 to 25 minutes. For the juniper sauce, fry the shallots until golden brown and add red wine, allowing it to reduce. Add fresh raspberries, veal broth and thyme. Boil for 15 minutes, and add a bit of gin at the end. Mix in a blender, then filter through a sieve.