2 venison loin
rouefort and onion mix
gorgonzola
pate brisee (123 dough)
julienne leek
asparagus
-
mushrooms
morels - rehydrated
shallot - chopped
garlic
cream
lemon

=Make gorgonzola demi-glace.
Make barquettes from pate brisee, blind bake then bake with onion and roquefort mix filled 1/2.
Roast venison loin, cool. Slice.
Saute wild mushrooms, cream and fill barquttes rest of way. Top with venison, julienne leek and serve with sauce and asparagus.