Timbale of Roe Deer Fillets à la Napolitaine

Ingredients

• roe deer fillets
• white wine marinade
• poultry stock
• macaroni
• white Consommé
• grated Parmesan
• fresh butter
• tomato purée
• game glaze
• low timbale crust

Instructions

1. Cut the fillets into escalopes and lard them finely.
2. Keep them for some hours in a white wine marinade prepared hot.
3. Braise them with a little poultry stock and some of the marinade.
4. Reduce the cooking stock and glaze the pieces with it at the last.
5. Blanch macaroni very lightly and finish cooking it in white Consommé.
6. Drain it thoroughly and bind it with grated Parmesan, fresh butter, tomato purée, game glaze and the braising stock.
7. Arrange the macaroni in a low timbale crust baked blind.
8. Arrange the glazed grenadins on top, in a crown.