Deer Fillet, White Calville Apples

Technical stages for Deer Fillet, White Calville Apples :

• the deer back and keep the to make a deer stock. Remove the nerves from the fillets. Season with salt and pepper. in butter to colour all sides. Remove and let sit. Keep the pan to make the sauce.
• Sauce:
• Caramelize the sugar and chocolate, add the carvi and curry. with red wine and deer stock. Bring to a boil and with . Season if needed.
• Side dish:
• Peel and dice the apples. Warm up a pan without oil. As soon as it fumes, add the apples, jam, carvi and curry. Stir and transfer. Beware not to make apple sauce.
• Presentation:
• Put the apples in a pie circle, on the service plate. Cut the fillets in 1 cm (0,39 inch) rounds and put them all around. Heat up with a salamander. Pour the sauce around and decorate with curry and carvi powder.