Breaded Doe Filet With Gingerbread And Juniper Infusion Sauce

Boil 10 min in melted butter. As soon as it is cooked, leave the wine, the chopped shallots and the crushed juniper berries in a pan. Peel the pears, open them in two and remove the seeds. Plunge them into the wine and poach them for 10 minutes. Let cool in the wine.

Preheat the oven to 240°C. Brown the fillet of venison with the oil in a frying pan over high heat. Place it in a buttered roasting tin, put it in the oven and cook it for 20 min. Let it cool down.

Spread the gingerbread crumbs on the work surface. Beat the eggs into an omelette with salt and pepper. Dip the beaten eggs, then roll it in the breadcrumbs, making sure that it is covered on all sides

Place in the freezer for 10 minutes to allow the coating to harden, then repeat the previous operation. Put the fillet back in the dish and return to the oven for 8 min at (250 °C), basting with 50 g of melted butter. As soon as cooked, let the fillet rest for 15 min in the oven with the door open.

Meanwhile, drain the pears. Reduce the wine until there is only 15 cl (a mustard glass), then add the remaining butter while whisking. Add salt and give a few turns of the pepper mill. Cut the into slices, place them on a bed of red wine sauce and garnish with sliced pears, arranged in a fan shape. Serve.