deer medallions with blackberry sauce

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.