1. remove the saddle of the fresh roe and parry it. Cut the two long strands into 4 on-the-spot pieces, cover with plastic wrap and set aside. Chop the bones into small pieces.
For the stock, heat 30 g clarified butter in a roasting pan. Sauté the bones in it. Add the diced vegetables and sauté for 5 minutes. Add bay leaf, 3 thyme sprigs and 5 juniper berries. Fold in the tomato ketchup. Add the red wine and cook for 10 minutes.
Add 2 liters of water to the sauce mixture and simmer for 2 hours at low temperature. Skim off the turbidity.
In the meantime, for the gingerbread crust, pluck the needles from 2 sprigs of rosemary and chop them. Cream the butter with the egg yolks. Add the chopped rosemary and the breadcrumbs and season with salt. Finally, fold in the gingerbread. Roll out the mixture between 2 sheets of plastic wrap (20×20 cm) until 3 mm thick and place in the plastic wrap to cool.
4. spread a sieve with a muslin cloth. Pour the game stock into a saucepan and boil for 40 minutes until half cooked.
Season the fillets on all sides with salt and pepper. Heat the remaining clarified butter and brown the meat all over. Add the remaining rosemary and 3 sprigs of thyme to the frying pan for seasoning. Place a piece of aluminum foil under the meat pieces and baste the meat with the frying fat. Put the herbs from the frying pan on the meat. 6.
6. in the heated oven
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