Fry the deer bones in peanut oil.

Add the vegetables, bay leaves, garlic, juniper berries, pepper and thyme and fry for a few more minutes.

Add the veal stock, bring to the boil and skim off the foam.

Let the stock simmer for four hours on a low heat.

Pass the stock through a fine sieve, reduce by half and season with salt.

Finish the sauce by whisking in the cold butter.

Puree the skinned deer fillets and half the egg in the food processor.

Add the cream and season the mixture with salt and pepper.

Grind the almonds to a coarse powder and mix with the coarse black pepper.

Season the saddle and the carré with salt, spread the meat thinly with the reefarce and bread the farce with the almond-pepper mixture.

Boil the beets in water and cut them out with a cutter.

Stew the beets in a few drops of Aceto Balsamico and a knob of butter.

Meloed onions

Boil the onions until al dente.

Cut them in half and fry until golden brown.

Carefully brush the mushrooms clean.

Cut the trompet de la mort into thin strips.

Fry the mushrooms on a high heat in goose fat and add the chopped shallots at the last moment.

Cut the chestnuts crosswise on the convex side.

Peel the chestnuts and remove the brown membrane.

Boil water and sugar until light caramel.

Deglaze with veal stock.

Boil briefly and add the chestnuts.

Boil the chestnuts in a closed pan until done. Instead of chestnuts, you can also make a piece of gratin Dauphinois.

Peel the pear, cut into 8 pieces and remove the core.

Mix the white wine, apple juice, sugar, cinnamon, vanilla, star anise and boil the pieces in it until al dente.

Put everything in a vacuum bag and leave to marinate for 12 hours. Or in a closed container if you cannot vacuum seal.

Cut 12 wedges from the romanesco and blanch them.

Fry the meat on the breaded layer of farce until golden brown, then put it in the oven for 3 minutes on the meat side at 200°C, so that the meat remains pink on the inside. Let it rest for another 5 minutes out of the oven.

Slice the meat and divide it over the plates.

Divide the garnish and sauce.