Chocolate sauce:

Immediately heat the Bastard to a temperature of 200 degrees direct. Chop the shallots and crush the garlic and heat up a cast iron skillet The Bastard with some oil and sauté everything along with your thyme, bay leaf and peppercorns. Deglaze with the red wine and reduce to 1/3 and sieve through a fine bulb sieve, add the Jus d'veau (veal stock) and reduce again to about half, add the dark chocolate and finish with cubes of cold butter until smooth.

Savoy cabbage:

Peel the winter carrot and cut it into equal pieces, do the same with the celeriac. Cut the bacon into chunks and sauté everything in a cast iron skillet or Dutch Oven (olive oil and butter) along with the carrot and celeriac.

Roughly chop the Savoy cabbage (same as a green cabbage) and add it to the rest after about 10 minutes as well. Pour in the cooking cream and reduce briefly and season with salt and pepper to taste.

Deer Rack:

Heat your Bastard to a temperature of 210 degrees directly. Remove the skin from the venison and trim off the excess fat.

Scrap the bones clean or remove excess meat. Sprinkle with salt and pepper and sear on the BBQ at 210°C.

Continue cooking with plate setter to a core temperature of 50/52°C and let rest before cutting.