Season the pieces roe deer fillets with salt and pepper. Colour in hot butter. Bake in a preheated oven of 180°C according to the desired doneness.
Fry the onion in hot butter with thyme, bay leaves and the zest of half an orange.Deglaze with the orange juice and the red wine. Reduce. Add the veal fond and the gingerbread. Let simmer. Sieve. Season to taste and finish with a knob of butter.
This recipe was created starting from the flavor profile of Westmalle Dubbel. It fits perfectly with this beer. Serve with a Westmalle Dubbel.