– Deer médaillons and Wild Mushrooms pastry


Ingredients :

8 Deer médaillons
8 puff pastry disks
4 bags of dried porcinis
4 bags of dried chanterelles
100g foie gras
100g of chicken breast
100 ml cream
2 fresh egg
30 ml olive oil
20g butter
Salt and Pepper

Preparation :

Preheat the oven to 200°C
Generously season the meat with salt and pepper. In a large pan, heat the olive oil and butter for few minutes, then brown the médaillons for 2 minutes on each side.
Let them cool.
Place the dried mushrooms in a bowl filled with hot water for 20 minutes, then drain and finely chop them. Cut the foie gras and chicken breast into pieces.
In a food processor, blend the chicken, egg whites and foie gras. Salt and pepper to taste.
Mix well. Add the cream and finely chopped wild mushrooms. Carefully blend with a wooden spoon.
Cover each médaillons with mushroom mixture. On the counter, lay out each puff pastry disk, then place the médaillons on one side of the disk.
In a bowl, add a teaspoon of water to the egg whites and beat with a whisk, brush the edges of the puff pastry. Fold the pastry over the médaillons and seal the edges. Brush the tops with the rest of the egg whites.
Preheat the oven to 200°C
Place them in an oven dish. Bake for 20 minutes.