Ingredients
Roe Deer
- 1 saddle roe deer (on the bone)
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 bulb garlic
- 20g oil (rape or vegetable)
- 100g unsalted butter
Roe Deer Sauce
- Bones and trimmings from the roe deer
- 2.5ltr brown chicken stock
- 1 carrot
- 2 stalks celery
- ½ bulb garlic
- 2 sprigs rosemary
- 2 sprigs thyme
- ½ leek
- 1 white onion
- 20g oil (rape or vegetable)
- 100g butter
Raw Spiced Cauliflower
- ½ cauliflower
- 20g coriander seeds
- 20g chives
Caramelised Cauliflower
- ½ cauliflower
- 2 sprigs rosemary
- 2 sprigs thyme
- ½ bulb garlic
- 100g unsalted butter
- 1 sheet silicon paper (cartouche)
Oats and Nuts
- 50g hazelnuts
- 100g porridge oats
- 25g honey
- 1 banana shallot
- 2 sprigs rosemary
- 2 sprigs thyme
- 25g butter
Salsify
- 300g salsify
- 200ml red wine
- 100ml port
- 50g butter
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 garlic cloves
Game Chips
- 2 good frying potatoes
Garnish
- 1 punnet brambles
- ½ tub Nasturtium leaves
Method
Roe Deer
1. Bone and trim the saddle of deer. Cut one of the loins into 6 equal pieces.
3. Marinade in a little of the oil and half of the herbs.
4. Pan sear in a hot non-stick pan, add the other half of the herbs and 2 slightly crushed garlic cloves.
5. Once you have achieved the correct colour add the butter and baste.
6. Remove from the pan and finish in the oven at 180°C for 4- 6 minutes depending on the size.
7. Once cooked, place onto a plate with a cloche or bowl over the top and smoke with a smoke gun, allow the meat to rest before cutting.
Roe Deer Sauce
1. Cut the vegetables roughly and place into a pressure cooker with a little of the oil and slowly caramelise.
2. Place the roe deer bones into the oven and brown 10 min at 180°C.
3. Once you have achieved a good colour on the vegetables add the garlic and the herbs, browned bones and the stock.
4. Place the lid on the pressure cooker and once up to pressure cook for 15 minutes.
5. Once cooked, pass the liquor into a wide bottomed sauté pan and reduce.
6. Once you have reduced by 2/3 mount with butter and pass into sauce jugs.
Raw Spiced Cauliflower
1. Dry roast the coriander seeds.
2. Blitz in a Thermomix or blender, add the cauliflower and blitz until it looks crumbly.
3. Remove, season and mix in chopped chives, then put to one side until needed.
Caramelised Cauliflower
1. Break the cauliflower into florets, cut each floret in half and place flat side down in a non-stick pan.
2. Add the herbs garlic and half the butter.
3. Cover with cartouche and carefully cook the cauliflower add the remainder of the butter if needed.
Oats and Nuts
1. Roast the hazelnuts in the oven at 160°C for 5 minutes.
2. Once roasted remove the skins with a dry cloth.
3. Blitz in the Thermomix or blender.
4. Place on a tray with the chopped shallots, honey, butter and herbs.
5. Bake in the oven at 160°C for 10-12 minutes.
Salsify
1. Wash peel and cut the salsify into 8 pieces.
2. Place into a small pot will all the other ingredients.
3. Cover with a cartouche and cook until tender.
4. Once almost cooked reduce the cooking liquor to establish a glaze.
Game Chips
1. Wash the potatoes.
2. Cut thin slices in the gaufrette section on the mandolin.
3. Using a 35mm cutter cut little disks from the slices.
4. Deep fry in 180°C until golden brown and crispy.
