Difficulty:[usr 3]
Venison sauce:
Cut a mirepoix of carrot, onion, celery, bay leaf, thyme, parsley stalks; sweat with butter.
Add the deer carcasses, vinegar and jam.
Reduce, add the veal stock and the peppercorns.
Skim from time to time.
Pass through cheesecloth, then bind with Elle &Vire cream.
Peel the pears, cut them with cookie cutters, brush with butter, cook in a combi oven, so that they are soft.
Remove from the oven, add the cranberry jam and the cranberries on top, plus the chervil.
Cut the fillets into hazelnuts, fry in butter and season.
Arrange everything harmoniously in an oval dish.
Decor:gold leaf on hazelnut with maniguette pepper, chives and chervil.
Source:Food Service Dairy Company
