A recipe to amaze your guests with the extraordinary balance created between elements that are sweet and savory, soft and crunchy.
For the crust: mix the flour with 50g of butter, 1 egg, the cocoa powder, salt to taste and a little water. Let chill in the refrigerator for at least 2.
Divide the meat into 4 potions, add salt and pepper and marinate it with the herbs for at least 30 minutes. Take the dough, roll it out with a rolling pin (3-4mm thick) and line 4 tins like the ones used for crème caramel. Peel the apples and dice them, add the chocolate chips, mix and fill the tins, then cover with the cream created by mixing the milk, cream, one egg and a pinch of salt. Bake for 25 minutes at 170° C
Take the meat, sear in a pan and remove. Make the crust with the chopped pistachios, the remaining butter and the powdered cocoa and coat the roe deer saddle, roast in the oven at about 120° for 10 minutes. Plate the dish by laying the meat on the chocolate cream next to the pie, cover with wild game reduction reduced with the wine, chocolate and herbs. Lastly, garnish with the ginger.