glazed doe leg, honey and raspberries

Brush the boned hind legs all around with honey, season with pepper, salt, thyme and rosemary and draw vacuum. Cook for 4 hours at 65°C. You can also choose a classic cooking method in the oven. In that case, put the bolt medallions 30 minutes per kilo in an oven at 185°C°. Brush regularly with honey for the glazing effect. Make the game sauce. Bring the raspberries to the boil with sugar and a few spoons of water. Keep a few nice ones for the finishing touch. Allow to boil and press through a sieve. Bring game stock to the boil with the raspberry compote, crushed juniper berries, cloves, star anise powder and a dash of French Maury wine or another sweet red wine. Let it boil for a while and thicken the sauce if necessary.

Fig compote: wash and halve the figs. Put them in the blender and make them into a purée. Season with red balsamic and a dash of fig liqueur such as Tunisian Thibarine. Allow to simmer in a pan and keep warm. Slice open fresh figs, spray with red balsamic and place them under the grill for about five minutes. Fill them with pearls of fig syrup, especially for sale at the end of the year. On the dish: the pre-cut medallions topped with game sauce and a few fresh raspberries. Next to it a spoonful of fig compote and a grilled fig. Serve with almond croquettes, croquettes filled with cranberry jelly or a potato preparation of your choice. Here, the dish is accompanied by a jar of crispy fried bacon, sautéed together with pre-cooked chestnuts, chopped parsley and a few cloves of garlic. Also on the plate a spoonful of fried chestnut mushrooms.