Medallions of Fallow Deer with Green Caramelized Apples

Name: Medallions of Fallow Deer with Green Caramelized Apples
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 6 tips asparagus, cleaned, peeled and cooked; 6 baby carrots, cleaned, peeled and cooked; 3 servings Bouquet garni; 2 Tbsps clarified butter; 57 grams medallions of fallow deer, de-bone and reserve bones; 1 Granny Smith apple; cut into 6 (1/4 moon shaped) segments; 3 servings Bone marrow; 473 milliliters mirepoix (1 small diced onion, 1/2 cup small diced carrots, 1/2 cup small diced celery); 3 servings Extra-virgin olive oil; 118 milliliters port; 1 Tbsp powdered sugar; 473 milliliters red wine; 3 servings Salt and freshly ground black pepper; 1 shallot, finely diced; 1 Tbsp tomato paste

Medallions of Fallow Deer with Green Caramelized Apples is a gluten free recipe with 3 servings. One portion of this dish contains about 6g of protein, 26g of fat, and a total of 554 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. If you have bone marrow, olive oil, bouquet garni, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

To make the sauce: In a large saucepan, use a small amount of oil to saute the bones that were removed from the fallow. When they have a rich dark color, add tomato paste, mirepoix, bouquet garni and 2 1/3 quarts water, and cook for 1 hour.

Ingredients you will need

Bouquet Garni

Tomato Paste

Mirepoix

Sauce

Water

Cooking Oil

Equipment you will use

Sauce Pan

In another pan, saute the shallot in a little more olive oil until translucent.

Ingredients you will need

Olive Oil

Shallot

Equipment you will use

Frying Pan

Remove from the heat and add the wine and port. Return to the heat and let the liquid reduce until it is almost evaporated. Be careful as the liquid may ignite. Then add the stock from the other saute pan to the wine reduction. Cook for another 40 minutes. Pass through the chinois.

Ingredients you will need

Reduction

Stock

Port

Wine

Equipment you will use

Frying Pan

Add salt and pepper, to taste. This amount of sauce will serve 8 to 10 people.

Ingredients you will need

Salt And Pepper

Sauce

To prepare and present the fallow deer, salt and pepper the medallions.

Ingredients you will need

Salt And Pepper

Venison

Saute in a little olive oil and cook over a medium high heat until rare to medium rare.

Ingredients you will need

Olive Oil

Let rest. In another saute pan, put clarified butter and saute the apples with powdered sugar for 25 seconds until they are a golden color. Check the tenderness with a pairing knife.

Ingredients you will need

Clarified Butter

Powdered Sugar

Apple

Equipment you will use

Knife

Frying Pan

Place the medallions like 3 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 2 pieces of apple curving outward like wings. Between the arch of the apples, place 1 baby carrot inside of 2 asparagus tips. In the center of the plate put just 1 tablespoon of sauce.

Ingredients you will need

Asparagus