Roe deer medallions are extremely tender have a distinctive flavor and only contain a third of the calories of beef in the same serving size. In this recipe, roe deer medallions are seared and baked with sautéed chanterelle mushrooms and cepe mushrooms, and served with red cabbage marinated in red wine, creamy celeriac puree, and a green pepper sauce made with roe deer stock enhanced with heavy cream, vegetables, laurel, thyme, and rosemary. The result is a colorful feast of intoxicating aromas, seductive colors, and varied textures.
It is best to make the roe deer stock at least a day ahead or two to three days in advance because it takes some time to prepare and will develop deeper flavors overnight. To make the stock, chop the roe deer liver into morsels and place it in a pot with the roe deer bones. Cover it with half water and half wine. Add crusty bread and cinnamon and some currants to flavor and reduce the broth until you get a nice reddish brown gravy.
Deer has been traditionally important to many native cultures; the meat is eaten, the skins are used for clothing, and the antlers are used for tools. The meat of deer is also known as venison. It lacks natural fat and therefore must be kept moist when cooking. In this recipe, the medallions are seared first in a pan to lock in their moisture and topped with mushrooms sautéed in a lot of butter then placed inside the oven. The butter and the mushrooms will keep the meat moist and juicy and give it earthy flavors. Young meat is very tender and does not need to be marinated. Preferably, the venison should not be over eighteen months of age. Venison liver is a delicacy and makes delicious gravy. It is typically removed as soon as the deer is killed, fried and eaten as soon as possible.
Remove and reserve the back tendons for the deer fond. Cut the meat into medallions. Tie the medallions together with kitchen string. Count about 3 roe deer medallions per person. Salt and pepper each side. Sear each side for about 2 minutes. Remove from the pan.
In the same pan, add the vegetables and herbs. Sear for about 10 minutes, until browned. Sprinkle with red wine. Reduce the wine and add the deer fond (made with the roe deer bone and liver). Add the cream and simmer for about 10 minutes.
While the sauce cooks gently, place the green pepper in a frying pan. Pour the roe deer sauce over the green pepper, using a sieve to strain. Reduce again. Cut the red cabbage into very thin slices. Lay it in a marinade of red wine and apple juice. Add thyme, laurel, spices, port wine, and sugar. After marinating well, cook for 2 to 3 hours. The cabbage will caramelize with the sugar and turn tender.
For the garnishing, make a purée by peeling the root and dicing the celeriac. Cook in a mixture of equal parts milk and cream until it is extremely tender. Puree using an electric mixer and add some butter. Salt and pepper.
Put some butter in a pan and add the chopped mushrooms, the chanterelles, and the cepe mushroom heads. At the end of the cooking, add salt and chervil. Place a cepe mushroom head on top of each medallion. Sprinkle with breadcrumbs and bake in a 302 degrees F. oven for 6 to 7 minutes.
Place the red cabbage on a serving dish. Place the chanterelles and the celery puree on top of this. Remove the medallions from the oven and place them on top of the puree. Add the broccoli pieces, the sautéed carrots, and to finish, pour the sauce over the dish.