doe stew with fried medlar

The doe stew. Finely chop onion, leek, celery, carrot and garlic. Fry in butter. Pour the preparation into a deep casserole. Make a fresh bouquet garni of bay leaf, parsley, rosemary and thyme. Put this in the cooking pot and pour over with veal stock. Season with star anise, cloves, crushed juniper berries, pink peppercorns, nutmeg, mill pepper and rock salt. Dust the meat with flour and sear it all around in a pan with fizzing butter. Add the stew meat to the preparation in the casserole dish. Add red wine and simmer for 2 hours over low heat. Meanwhile: cut celeriac and butternut squash into brunoise. Clean and quarter brown mushrooms. Clean pearl onions. Fry each of these vegetables separately in a little butter and then add them together. Keep warm. Fry a piece of petit salé bacon crispy on the outside and then cut it on juicy dice. Add these to the fried vegetables. Keep warm. Make a compote of fresh cranberries with a few tablespoons of granulated sugar and a dash of water. Cut a few stew apples on slices, remove the core and fry them on both sides in hot butter. Dust with cinnamon powder and cassonade sugar. Put away warm. Keep the casserole with baking scones. Remove the cooked meat from the stew and keep warm. Press the stew through a chinoise (sieve) and add cream, a few strips of dark chocolate and a few spoons of cranberry compote. Thicken the sauce if desired. Add the preparation of celeriac, pumpkin, pearl onions, brown mushrooms and bacon. Mix everything with the venison and bring to temperature. The medlars. Wash the medlars and put them in a bag in the freezer a few hours before. When they are deep-frozen, put them in a glass jar and put them in the microwave for 4 to 5 minutes until they are thawed and half cooked. Place the medlars in the frying pan in which the apple slices are cooked, add extra butter, sugar and cinnamon powder and leave to cook covered for about ten minutes until the skin bursts and they are cooked. Check this with an awl-prig or barbecue skewer.