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          Cooking Recipe Ingredients:

• 1.76 lbs. roe deer back
• 0.44 lbs. celeriac
• 1.76 oz. butter
• 3.5 oz. cream
• 3.5 oz. chanterelle mushrooms
• 3.5 oz. cepe mushrooms
• 1 shallot
• 3.17 cups red wine
• 0.85 cups apple juice
• 2.7 tbsp. port-wine
• 0.44 lbs. red cabbage
• 1 laurel leaf
• 1 branch thyme
• 1 branch rosemary

For the sauce:

• 1 spoon green pepper
• 1.1 cups cream
• 0.44 lbs. vegetables (broccoli, carrots)
• 3.2 pints roe deer stock (roe deer fond)
• 1 laurel leaf
• 1 branch thyme
• 1 branch rosemary

     Cooking recipe preparation instructions:

Please note that you can begin the recipe preparation 2-3 days in advance.

1. Take the roe deer back fillets. Remove the back tendons. They will be used for the sauce later on. Cut the meat into medallions.
2. Tie the medallions with a kitchen string so that they keep a nice form. Count about 3 roe deer medallions per person. Salt and pepper the two sides.
3. Sear each side for about 2 minutes. Then, take them out off the pan, where you put the already prepared tendons.
4. Add the vegetables as well as the herbs. The whole has to be very well seared for about 10 minutes until you obtain a nice colour. Then, sprinkle the red wine over it.
5. Reduce the red wine and add the roe deer fond, which has been refined with the roe deer bone. Thus, you can prepare it 2-3 days in advance. (See above.)
6. Add the crème fraiche (heavy cream) and let it simmer in the pan for about 10 minutes. While the sauce cooks calmly, take a frying pan and put the green pepper inside. Then, pour the roe deer sauce over the green pepper, using a sieve. Let it encore reduce until it seems good for you.
7. Cut the red cabbage into very thin slices. Next, lay it in a marinade of red wine and apple juice. Add thyme, laurel, spices, port-wine, and sugar – a very popular mixture.
8. After all this has been marinated well, cook for 2-3 hours. The cabbage will caramelize with the sugar and turn tender afterwards.
9. For the garnishing, you need celery puree. Peel the root and cut it into dice. Finally, cook it a mix of milk and creme fraiche (same proportions each), until it is very, very tender. Put the whole in a mixer and add some butter to this puree. Salt and pepper.
10. Put butter in a pan and add the hacked mushrooms, the chanterelles as well as the cepe mushroom heads. At the end of the cooking, add salt and chervil.
11. Place a cepe mushroom head on top of each medallion. Sprinkle with bread crumps and put it in the oven at 302 degrees F for 6-7 minutes.
12. Place the red cabbage, then the chanterelles and the celery puree on a serving dish. Withdraw the medallions from the oven and put them on the serving dish. Add the broccoli pieces, the sauted carrots, and, to finish, pour the sauce over it.