Place the sugar in a heavy frying pan and caramelize until golden brown. Extinguish with wild jus and reduce to desired thickness. Add whipping cream, perhaps repeatedly simmering a tiny bit. Perfume with Vieille Prune and a tiny bit of ginger powder, season, then pour in sliced plums. Do not make more.
Season the venison cutlets with salt and season with pepper, roast in hot butter until pink, then rest briefly in the oven heated to 80 °C. If you like, boil off the drippings with a little water and add to the sauce. Serve the venison cutlets with the sauce.
Serve with napkin dumplings or buttered pastries and red cabbage with chestnuts and/or Brussels sprouts.
Caramel character that harmonizes very well with the plums.
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