Peel and finely dice the onion.
Cut the apricots and the figs into small dice.
Peel the Jerusalem artichokes, chervil root and the parsnips. Cut the vegetables into small dice and rinse under cold water.
Heat a saucepan and melt the butter. Add the vegetables to the pan, add a pinch of salt and some freshly ground black pepper and cook for 3 minutes. Add the onion and cook for a few minutes before adding a glass of water to the pan. Cover and cook for 15 minutes, stirring occasionally. Gently crush the vegetables and then add the dried fruits. Season with salt and pepper and then set aside until ready to serve.
Peel and dice the shallot and the carrot. Peel the garlic and remove the green stem in the centre.
Mix the veal glaze with 400ml water.
Heat a frying pan and add a drizzle of olive. Add the deer steaks to the pan and colour on both sides. Remove from the pan and set aside.
Add the shallots, carrot, garlic and the bouquet garni to the frying pan and cook until the onions begin to soften. Deglaze the pan with the red wine vinegar and reduce by 3/4. Add the flour and cook for a couple of minutes before adding the red wine. Allow the wine to reduce by half before adding the veal stock. Cook over a low heat for 15 minutes.
Pass the sauce through a sieve and then add the redcurrant jelly and the cream. Bring to a gentle simmer and cook until the sauce has the consistency of double cream. Remove from the heat and season with salt and pepper.
Heat a frying pan to hot and then sear the foie gras slices for 1 minute on each side. Place on a baking sheet and cook in an oven preheated to 200°C for 3-4 minutes.
At the same time, finish cooking deer steaks for 5 to 6 minutes at 220°C.
Use stainless steel serving rings to plate the vegetables. Serve the deer alongside, drizzle with the red wine and redcurrant sauce and finish with a slice of foie gras.
«Try using Penja pepper in this recipe as it will really bring out and enhance the flavours of the meat.»