Roe Deer Noisettes Valencia (Noisettes de Chevreuil Valencia)

Ingredients

• roe deer noisettes
• round brioche croutons
• butter
• sauce Bigarrade
• oranges

Instructions

1. Sauté the noisettes.
2. Fry the round brioche croutons in butter.
3. Arrange the noisettes in a crown, each on a crouton.
4. Coat them lightly with sauce Bigarrade.
5. Surround them with small orange segments pared to the flesh.
6. Serve a sauce Bigarrade separately.