Medallions of Fallow Deer with Green Caramelized Apples
- Extra-virgin olive oil
- 9 (2 to 3-ounce) medallions of fallow deer, de-bone and reserve bones
- 1 tablespoon tomato paste
- 2 cups mirepoix (1 small diced onion, 1/2 cup small diced carrots, 1/2 cup small diced celery)
- Bouquet garni
- 1 shallot, finely diced
- 2 cups red wine
- 1/2 cup port
- Salt and freshly ground black pepper
- 2 tablespoons clarified butter
- 1 Granny Smith apple; cut into 6 (1/4 moon shaped) segments
- 1 tablespoon powdered sugar
- Bone marrow
- 6 baby carrots, cleaned, peeled and cooked
- 6 tips asparagus, cleaned, peeled and cooked
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.
In another pan, saute the shallot in a little more olive oil until translucent. 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. Add salt and pepper, to taste. This amount of sauce will serve 8 to 10 people.
To prepare and present the fallow deer, salt and pepper the medallions. Saute in a little olive oil and cook over a medium high heat until rare to medium rare. 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. 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.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Julian Serrano; Picasso at Bellagio