Medallions of Fallow Deer with Green Caramelized Ap

Name: Medallions of Fallow Deer with Green Caramelized Apples
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Extra-virgin olive oil; 9 (2 to 3-ounce) medallions of fallow deer, de-bone and reserve bones; 1 tablespoon tomato paste; 2 cups mirepoix (1 small diced onion, 1/2 cup small diced carrots, 1/2 cup small diced celery); Bouquet garni; 1 shallot, finely diced; 2 cups red wine; 1/2 cup port; Salt and freshly ground black pepper; 2 tablespoons clarified butter; 1 Granny Smith apple; cut into 6 (1/4 moon shaped) segments; 1 tablespoon powdered sugar; Bone marrow; 6 baby carrots, cleaned, peeled and cooked; 6 tips asparagus, cleaned, peeled and cooked

Servings: persons

Extra-virgin olive oil
9 (2 to 3-ounce) medallions of fallow deer, de-bone and reserve bones
1 tablespoon tomato paste
2 cups mirepoix (1 small diced onion, 1/2 cup small diced carrots, 1/2 cup small diced celery)
Bouquet garni
1 shallot, finely diced
2 cups red wine
1/2 cup port
Salt and freshly ground black pepper
2 tablespoons clarified butter
1 Granny Smith apple; cut into 6 (1/4 moon shaped) segments
1 tablespoon powdered sugar
Bone marrow
6 baby carrots, cleaned, peeled and cooked
6 tips asparagus, cleaned, peeled and cooked

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

170

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Extra-virgin olive oil, 9 (2 to 3-ounce) medallions of fallow deer, de-bone and reserve bones, 1 tablespoon tomato paste, 2 cups mirepoix (1 small diced onion, 1/2 cup small diced carrots, 1/2 cup small diced celery), and more.

Yes, Medallions of Fallow Deer with Green Caramelized Apples falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Medallions of Fallow Deer with Green Caramelized Apples

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions