The medallions: cook the deer roast for 3 hours at 65°C sous
vide. Let the cooking time depend on the thickness of the piece
of roast. Here it was about 3 cm. Then fry it brown all around in
butter and cut nice medallions from it.
The sauce: mix a generous amount of blackberries with a
dash of game stock. Add the rest of the game stock, strain and
melt a bar of dark chocolate in the sauce. Reduce briefly and
thicken the sauce if desired.
Steam the mini romaine cabbages until tender. Chop pre-
cooked chestnuts and roast them dry in a non-stick pan.
Steam the fresh red beets and cut out equal cylinders with a
ring. Marinate them for one hour in red balsamic vinegar.
Make a fine purée of steamed celeriac with an equal amount of
cooked chestnuts and a dash of cream in the blender. Season
with salt, pepper and nutmeg.
On the dinner plate: a trio of medallions, partially covered with
sauce. A romanesco, a quenelle of puree topped with the
roasted chopped chestnuts and a tower of beet topped with a
scoop of pearls of white balsamic.
Serve with croquettes or another potato preparation in
individual jars.
ingredients - info
deer roast
butter
blackberries
game stock
dark chocolate
mini romanesco
chestnuts
deer medallions with blackberry sauce
red beets
red balsamic vinegar
celeriac
cream
salt & pepper
nutmeg
pearls of white balsamic
vinegar