Roe Deer Back with Chanterelle and Foie Gras Potato Fondant topped with Forest Fruit Sauce

I like to cook food from game meat, partly because I also like to eat it. At our restaurant, we always look forward to the fall when we cook and serve that which nature has prepared for us over the summer. It has become a tradition by now (mushrooms, quail, risotto, pumpkins, and more).

Preperation time: 5+ hours to marinate the meat; 30 minutes to prepare the ingredients.
Cooking time: 2-4 hours.

600g Roe Deer Back
50g Carrots
50g Celery
50g Parsley
5pcs Juniper Berries
Sansa Olive Oil

Potato Fondant
4pcs Large potatoes
120g Foie gras
50ml Cream
Salt, pepper

Forest Fruit Sauce
3kg Veal knuckle and venison bones
300g Carrots
300g Parsley
300g Celery
400g Onions
50g Tomato Paste
Pepper, pimento, clove, bay-leaf

Clean the meat and marinate it in crashed juniper berries, oil and chopped vegetables for at least 5 hours.
Roast on an iron pan and inside an oven at 180ºC until rare, then slow cook at 75ºC until medium rare.

Peel the potatoes, shape and gouge out the shells forming the fondant. Steam the fondant and boil the potatoes. Simmer the duck liver in cream and sieve together with the boiled potatoes. Stuff the fondant and broil in the oven until golden brown.

Roast the bones in an over at 200ºC, then place in a cooking pan with cold water, vegetables, tomato paste and spices. Boil for at least 10 minutes, removing the foam and fat. Strain using a fine strainer.

Place forest berries (raspberries, blackberries, strawberries, blueberries) into this base and slow cook. Add cane sugar as required and strain again.

Chanterelle

Sauté or braise chanterelle over lightly fried fine chopped onions, add water or consommé and stew for about 5 minutes. Add a small cube of butter, salt, and pepper.