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1
To make the sauce: In a large saucepan, use a small amount of oil to saute the bones that were removed from the fallow.
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2
When they have a rich dark color, add tomato paste, mirepoix, bouquet garni and 2 1/3 quarts water, and cook for 1 hour.
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3
In another pan, saute the shallot in a little more olive oil until translucent.
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4
Remove from the heat and add the wine and port.
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5
Return to the heat and let the liquid reduce until it is almost evaporated.
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6
Be careful as the liquid may ignite.
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7
Then add the stock from the other saute pan to the wine reduction.
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8
Cook for another 40 minutes.
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9
Pass through the chinois.
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10
Add salt and pepper, to taste.
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11
This amount of sauce will serve 8 to 10 people.
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12
To prepare and present the fallow deer, salt and pepper the medallions.
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13
Saute in a little olive oil and cook over a medium high heat until rare to medium rare.
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14
Let rest.
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15
In another saute pan, put clarified butter and saute the apples with powdered sugar for 25 seconds until they are a golden color.
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16
Check the tenderness with a pairing knife.
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17
Place the medallions like 3 petals pointing out from the center of the plate.
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18
On top of each medallion, place a dollop of bone marrow.
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19
Between the outer tips of the medallions, place 2 pieces of apple curving outward like wings.
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20
Between the arch of the apples, place 1 baby carrot inside of 2 asparagus tips.
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21
In the center of the plate put just 1 tablespoon of sauce.
