Roe Deer Cutlets Villeneuve (Côtelettes de Chevreuil Villeneuve)

Ingredients

• roe deer cutlets
• butter
• cold game salpicon
• caul
• melted butter
• game coulis
• truffles

Instructions

1. Stiffen the cutlets in butter.
2. Set them to cool under a light press.
3. Garnish them with cold game salpicon, smoothing it into a dome.
4. Wrap each cutlet in a triangle of caul.
5. Range them on a tray, sprinkle them with melted butter and pass them into the oven for 7 to 8 minutes.
6. Arrange them in a turban.
7. Send separately a game coulis with a fine julienne of truffles added.