DIRECTIONS
Place the deer bones in an oven heated to 200 °C and leave them in for 20 minutes, before dipping them in cold water. To the pot with the bones and water, add diced celery, carrot, and onion and cook them for 4 to 5 hours, while constantly degreasing. After removing the bones, strain the soup and reduce it until it thickens into a thick sauce (150 ml). Season the sauce with rosemary, sage, garlic, half a shallot, and salt to taste.
Peel the potatoes and cut them in halves or quarters depending on their size. Put the potatoes in a large pot with a lid and boil it in some water. Covered with a lid, cook them for approximately 25 minutes. Strain them carefully. Place them back in an empty pot and leave them to cool down. Mash them with a potato masher or a fork. Season with salt, pepper, and olive oil.
Wash the purple broccoli and soak it in a pot with water and slices of lemon.
Fill a large pot with water, place it on heat, and wait for the water to boil. Once it boils, add salt and broccoli that you cut beforehand. Do not cover the pot with a lid, as that will turn broccoli grey. Leave to cook for approximately 5 minutes.
Use a ladle to take the broccoli out of the water and place them in cold water to stop them from cooking further. Repeat the process with the green broccoli and Brussels sprouts.
Remove the fat from the deer fillet and roast the fillet in a pan with a little oil, rosemary, and sage. Place the fillet in a baking tray and bake it for 9 minutes in an oven that you preheated to 180 °C. Then rest it for approximately 2 to 3 minutes.
Sprinkle some olive oil over the green broccoli, purple broccoli, and Brussels sprouts and then place them on a plate. Shape the potatoes in elongated quenelles. Take the rested deer fillet and roll it in some carob flour. Plate it and garnish with the stock you prepared before.
Serve to your guests.