Technical Stages :

• Bone the deer back and keep the carcasse to make a deer stock. Remove the nerves from the fillets. Season with salt and pepper. Seal 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. Deglaze with red wine and deer stock. Bring to a boil and bind with cornstarch. 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.