Noisettes de faon, jus de venaison et Gordon Finest Silver aux câpres et artichauts

  • 4 people
  • Difficult
  • Gordon Finest Silver


  • 600 g fawn fillet
  • 4 artichokes
  • 15 cl pepper sauce for game
  • 150 cl Gordon Finest Silver boil down up to 50 cl
  • 1 tablespoon capers
  • 1 stick of raw liquorice
  • 15 g brown sugar
  • 1 small tablespoon balsamic vinegar ( 8 g )
  • 1 sliced Granny Smith
  • 1 beetroot
  • 1 lemon
  • 10 cl cream
  • Finely chopped parsley
  • 1 tablespoon cornflour


  • Let the washed artichokes cook until done in salt water with some lemon.
  • Let cool down.
  • Remove the leaves and the straw.
  • Press eight slices out of the artichoke bottoms with a cookie cutter.
  • Arrange them on a plate, season with salt and pepper and brush with melted butter.
  • Cover with foil and heat up. Puree the rest of the artichoke bottoms with some cream.
  • Flavour with salt and pepper.
  • Keep warm.
  • Wash the beetroot.
  • Sprinkle with salt and wrap in aluminium foil.
  • Cook in a preheated oven on 160° C for 45 minutes.
  • Let cool down.
  • Remove from the foil, remove the skin under running water and pat dry.
  • Cut 2 mm slices.
  • With the help of a cookie cutter, press out slices of 3 cm thick.
  • Keep warm.
  • Fry the seasoned fawn fillet rosé by frying both sides in butter and then letting cook in an oven on 180° C for four 4 minutes.
  • Then let rest in a lukewarm place for 20 minutes.

For the gravy:

  • Mix the pepper sauce with ½ dl boiled down Gordon Finest Silver.
  • Thicken with cornflour.
  • Add the balsamic vinegar, brown sugar, finely chopped parsley and capers.
  • Keep the gravy warm.
  • Slice the warm fawn fillets into eight equal pieces.
  • Arrange two slices in the centre of each plate.
  • Arrange a quenelle of artichoke puree and two warm slices of artichoke around it.
  • Place a slice of beetroot on the meat with a slice apple on top.
  • Grate some liquorice over it.
  • Pour over the warm gravy.