The most important thing about this rice is to make a good broth so that the rice takes all the flavor of the roe deer. About 1/3 of the loin is taken for the broth. In the broth, mark the meat well and add salt, garlic, onion, peppers and carrots. When they are well poached, add a splash of brandy and allow it to reduce. When it is ready, add the necessary water and let it cook for 35 minutes. Once that time has passed, it strains and we already have the broth. For the rice, we add the finely chopped onion to the paellera and it browns very well. Once poached, add the very chopped garlic and poach as well. Once ready, add the two tablespoons of paprika and the crushed tomato and stir until the tomato changes color. Then we add the very chopped mushrooms and add another splash of brandy. Stir and add the rice. Once the rice has been stirred a little, add the broth and let it cook over medium heat for 18 min. While in a frying pan we mark the loin of venison and make medallions, we reserve it for when the rice is ready and we place it on top. At the end of everything, add the sprigs of rosemary so that it catches the aroma but does not take over the flavor of the meat. And we already have the rice with roe deer ready.