Cold Saddle Of Roe Deer In Jelly

Preparation:

Preparation: Remove the small side fillets from the saddle, sprinkle them with salt and freshly ground pepper and brown them in a saucepan with the olive oil over medium heat for 15 minutes, taking care to turn them on each side. When they are well cooked, remove them from the container and pass them through the mincer. Roast the saddle, then let it cool, remove the two largest fillets and set the carcass aside. Now prepare the liver mousse: cream the butter in a bowl, add the chopped pistachios and ham, the minced fillets and the chopped liver pate. Stir quickly to prevent the mixture from heating up. Spread it on the carcass kept aside, trying to cover it evenly, finally smooth the surface carefully. Slice the fillets transversely to the direction of the muscle fibres, then arrange the slices on both sides of the carcass, overlapping them slightly, and coat them with a layer of gelatin, prepared as indicated in the 'Game jelly' recipe. Let dry. Pour the rest of the jelly, while it is still liquid, into a cold tray and let it harden. Prepare the garnish: cream the softened butter in a bowl, add the hard-boiled egg yolks sieved, the mustard, a few drops of lemon juice, the necessary salt and freshly ground pepper. Place the compound obtained in a canvas pocket with a star nozzle n. 7 and form a bead in the center of the carcass along its entire length. Serve the saddle very cold on a bed of jelly, with a side dish of figs, kiwis, fresh salad and elderberry compote.