deer with autumn fruit and port sauce

The bed of fig puree: Soak the dried figs in lukewarm port for half an hour. Drain half of the soaking liquid, but mix the figs with the rest of it until firm. Chicory: cut the chicory stumps in half and fry them in a pan with butter. Season with salt and pepper. When they are almost done, dust the cut surface with a pinch of sugar. Leave to caramelize with the cut surface at the bottom of the pan. The fresh figs: cut the figs in half. Let some butter fizzle in a pan and dust with vanilla sugar and cinnamon powder. Stir until cinnamon, butter and sugar are well mixed. Briefly fry the figs so that they have a nice color. Be careful to take them out of the pan in time because they must remain firm. Port sauce: put the preserved Port in a saucepan. Supplement with the same amount of red wine and wild mushrooms. Season with pepper, salt, onion powder and garlic powder. And optional, if you have it, truffle powder. Also add a bouquet garni of thyme and sage leaves. Reduce by half, remove the bouquet garni and thicken the sauce if desired. Deep fried sage: put a little olive oil in a saucepan. Let it get well hot. Carefully place the sage leaves in it and let it fry for one minute on each side. Take them out and let them drain on kitchen paper. Put a few turns from the salt mill over the sage leaves. Blueberry jelly: bring a handful of blueberries to the boil with a few tablespoons of granulated sugar. Let it boil for fifteen minutes. Now add a sachet of agaragar. Let it boil for another 2 minutes. Pour the preparation into a square glass dish and let it cool completely. Put the dish in the refrigerator until use. Pour the jelly on a plate. Stick out circles with a small ring.