Noisettes de faon, jus de venaison et Gordon Finest Silver aux câpres et artichauts

Preparation

• Let the washed artichokes cook until done in salt water with some lemon.
• Let cool down.
• Remove the leaves and the straw.
• Press eight slices out of the artichoke bottoms with a cookie cutter.
• Arrange them on a plate, season with salt and pepper and brush with melted butter.
• Cover with foil and heat up. Puree the rest of the artichoke bottoms with some cream.
• Flavour with salt and pepper.
• Keep warm.
• Wash the beetroot.
• Sprinkle with salt and wrap in aluminium foil.
• Cook in a preheated oven on 160° C for 45 minutes.
• Let cool down.
• Remove from the foil, remove the skin under running water and pat dry.
• Cut 2 mm slices.
• With the help of a cookie cutter, press out slices of 3 cm thick.
• Keep warm.
• Fry the seasoned fawn fillet rosé by frying both sides in butter and then letting cook in an oven on 180° C for four 4 minutes.
• Then let rest in a lukewarm place for 20 minutes.

For the gravy:

• Mix the pepper sauce with ½ dl boiled down Gordon Finest Silver.
• Thicken with cornflour.
• Add the balsamic vinegar, brown sugar, finely chopped parsley and capers.
• Keep the gravy warm.
• Slice the warm fawn fillets into eight equal pieces.
• Arrange two slices in the centre of each plate.
• Arrange a quenelle of artichoke puree and two warm slices of artichoke around it.
• Place a slice of beetroot on the meat with a slice apple on top.
• Grate some liquorice over it.
• Pour over the warm gravy.