Difficulty: Medium
Venison Sauce: Finely chop carrots, onions, and celery to make a mirepoix, adding bay leaf, thyme, and parsley stalks. Sauté in butter until softened.
Add game carcasses, red wine vinegar, and cranberry jam. Reduce, then pour in veal stock and peppercorns. Skim impurities periodically.
Strain through cheesecloth and enrich with Elle & Vire cream for a silky finish.
Peel pears, shape with cookie cutters, brush with butter, and bake in a combi oven until tender. Top with cranberry jam, fresh cranberries, and chervil.
Portion venison fillets into noisettes, sear in butter, and season to perfection.
Artfully arrange on an oval dish.
Decoration: Dust noisettes with gold leaf, maniguette pepper, chives, and chervil.
Source: Food Service Dairy Company – A professional recipe trusted by chefs for exquisite game presentations.
