Venison tenderloin in pastry

2_06098 ROE DEER FILLET IN PASTRY INGREDIENTS for 4 PEOPLE A roe deer fillet, a spoonful of peanut oil more that to grease the dish, 2 shallots, 200 g of wild mushrooms, 20 g butter, juice of one lemon, 2 pears, 35 cl dry white wine, 40 g of diced pork, a sprig of Rosemary, a yolk, 150 g of duck foie gras, a rectangle of puff pastry, 2 tablespoons chopped parsley, 150 g blueberries cooked flour to the work surface, salt, pepper.

In a pan then cook for 10 minutes the ROE in oil; rigiratelo with the help of two spoons to do not puncture it, cover and allow to cool for 3 hours at room temperature.

Peel and mince the shallots; clean the mushrooms and immerse them in boiling salted water.

When it starts boiling, drain them, let them drain and slice them up.

Finding them in a pan with the shallots for 5 minutes over medium heat, in a little butter.

Preheat oven to 240ø.

Peel the pears, cut into chunks and drizzle with lemon juice.

Boil white wine, 30 cl of water, morsels of pork and Rosemary, then leave for 5 minutes tingle.

Soak up the pears and cook for 20 minutes over medium heat.

Keep away from fire.

Beat the egg yolk with a tablespoon of water; cut the foie gras into slices and roll out the dough on a floured work surface.

Lean over the venison fillets, add salt and pepper, cover with slices of foie gras, then spread the mushrooms and sprinkle with parsley.

Close the dough and sealed the borders.

Brush the surface with the egg yolk and bucherellatela with a fork.

Place the tenderloin on a baking rack oiled and let bake for 20 minutes in a hot oven.

Drain the pears, farcitele with blueberries, pour it onto a serving platter and serve.