• 4 fillets young roe deer

For the sauce:

• 2.1 pints game fond
• 0.42 cups red wine (Bordeaux)
• 1 spoon port wine
• 1 shallot, minced
• ½ garlic clove
• 10 pepper grains
• 1 clove
• 4 juniper berries
• 1 tsp. Liège syrup or currant jelly

Pears in red wine:

• 2 pears (to poach)
• 0.42 cups red wine
• 1/6 cinnamon cane
• 1 laurel leaf
• 1/4 garlic clove
• 0.7 oz. sugar (rock candy)
• 1 clove
• 3 juniper berries
• ½ lemon juice
• 1 tsp. red wine vinegar

Red beet:

• 1.1 lbs. red beet, raw
• ½ onion
• 1 oz. celery
• 4 cloves
• 4 laurel leafs
• 1 garlic clove
• 10 juniper berries
• Some ginger
• 5 black pepper grains
• 0.2 oz. salt
• 0.21 cups red wine vinegar
• 1.8 oz. sugar
• 2.1 pints water
• Herbs
• Wheat, flat parsley, carrots, roquette, citronella (lemon grass), burnet, cress leaf, estragon
• Some drops of olive oil
• Balsamic vinegar
• Salt, pepper

For the sauce:

1. Reduce the game fond on a very low flame, continuously adding the ingredients.
2. Let the whole reduce for 2/3 and strain it in the sieve.

Pears in red wine:

1. Gently boil all the ingredients for the preparation of the pears.
2. Peel the pears. Cut them in half, remove the core and poach them to obtain an al dente cooking. Store it warm.

Red beet:

1. Brush and wash the red beet well.
2. Simmer the beet in water with onions, celery, cloves, laurel, garlic, ginger, sugar, vinegar, black pepper and salt. The beet should be lightly crunchy.

Herbs:

1. Mix wheat, flat parsley, carrots, roquette, citronella (lemon grass), burnet, cress leaf, estragon, some drops of olive oil and balsamic vinegar. Season with salt and pepper.

• Preparation time: 120 minutes