deer calf with chocolate sauce

Porto chocolate sauce: fill a tea bag (stainless steel) with cloves, crushed juniper berries and a piece of a cinnamon stick. Hang this in the saucepan in which you will bring the game stock to a boil. Add red port wine and culinary cream and reduce. Remove the teabag. Now add finely chopped chocolate little by little. Check the taste constantly. The chocolate flavor should be subtle but not overpowering. Season with salt, pepper and a little nutmeg.

Meat: brown the fillets all around in the pan and then put them in the oven for about 15 minutes at 185°C or longer depending on the desired cooking. Let rest covered. Cut them shortly before serving. An alternative preparation is to cook the fillets sous vide. This gives a juicier result, without blood and retaining all the flavor. Vacuum the fillets and set the slow cooker to 56°C. You set the time according to the thickness of the meat. This is from 1 hour (2.5 cm thick) to 2 hours (3.5 cm) or more if the pieces are thicker. On the dinner plate: two pieces of venison fillet topped with the sauce. This preparation is accompanied by classic side dishes, such as Brussels sprouts and a pear poached in Sauternes with cranberry compote. Potato croquettes can also be served separately.