2 pc venison - rack
1 pc apple
10 oz (?) cheese - ashdown forester
0.5 onion - red
2 Tbsp cream
bread crumbs
parsley - chopped
demi-glace - red wine

=Make roquefort demi-glace.
Finely chop apple and onion, grate cheese, mix together with rest of 2.
Cut venison into chops or medallions, sear well in pan, cool, top with 0.5 inch of topping. Finish in very hot oven, serve with roquefort demi-glace.