3 medallions of fallow deer (baby venison)
2 cups mirepoix
2 cups red wine
1/2 cup port
1 tbsp powdered sugar
6 baby carrots (cleaned, peeled and cooked) bone marrow
1 Granny Smith apple carved into six segments shaped like quarter moons
1 tbsp tomato paste
1 tbsp bouquet garni
extra virgin olive oil
2 tbsp clarified butter
6 tips asparagus (cleaned, peeled and cooked)
In a large saucepan, use a small amount of oil to sauté the veal or venison bones to make homemade stock. When they have a rich, dark brown color, add the tomato paste, mirepoix, bouquet garni and drain off the oil. Put bones back in the pan and add 10 cups water and cook for one hour. In another pan, sauté finely diced shallots, wine and port and let the liquid reduce until it is almost all evaporated. Then, add the stock to the wine reduction and cook for another 40 minutes. Pass through the chinois and salt and pepper to taste. This amount of sauce will be good for 8-10 people.
Salt and pepper the medallions. Put in sauté pans with a little oil and cook over medium-high heat, to rare or medium rare. I do not suggest going over medium rare.
When done, reset. In another sauté pan, put butter and powdered sugar and sauté the apples for 25 seconds, until they are golden in color. Check the tenderness with a paring knife.
Place the medallions like three petals pointing out from the center of the plate. On top of each medallion, place a dollop of bone marrow. Between the outer tips of the medallions, place two pieces of apple, curving outward like wings. Between the arch of the apples, place one baby carrot inside two asparagus tips. In the center of the plate, put just 1 tbsp of sauce.
Recipe courtesy of Spain GourmeTour magazine