Take a pan and heat some oil. Add the garlic, the rosemary and bay leaves.
Whet the oil is hot put the deer filet in and cook it leaving the inside raw then marinate it with spices, salt, red wine and place in a sealed container.
In another pan heat about 1liter of broth with rosemary, salt and various spices.
Melt the butter with the rosemary and the garlic in the pan until it foams. Add the filet and lightly cook on each side, remove the rosemary and the garlic then let it flambé with the vodka.
Neatly place the filet on a hot plate to serve to the client. In the same pan add the mixed berries, the deer back and let it cook with aged ABM.
Boil the water with the wine, half a lemon, bay leaves, salt, cloves and black pepper in granules.
Meanwhile, cut (mirepoix style) the onion and the pepper and cook them on a low heat in a pan with some oil for about 5 minutes. Lightly fry a zucchini slice (cut lengthways).
Prepare a brunoise with olives, zucchini and cherry tomatoes.
Melt the isinglass in cold water, meanwhile boil 550ml of heavy cream and caramelize 400g of sugar. Add the caramel to the heavy cream. Whip the eggs with the remaining 50g of sugar and incorporate them with the hot heavy cream.
Put it back on the flame and remove as soon as it starts to boil again, and add the previously melted isinglass.
Mix the flour with 1 egg, a pinch of salt and some water until the mixture becomes smooth and compact.
Chop the pork, chop and wilt the leek. Add the meat to the leek, the soy sauce and ABM, add salt if necessary.
Flatten the dough until thin, cut it in squares, fill the squares with the meat and close them like ravioli.
Fry three wonton, steam three wonton, and oven bake three wonton.