Ingredients
- 350g roe deer loin
- 50g good quality pancetta
- 1 ripe pear
- 25g white balsamic vinegar
- 150g Jerusalem artichokes
- 250g milk
- 80g Perl Las cheese
- 1L chicken stock
- 200ml red wine
- 500g roe deer trim
- 1 onion
- 1 small leek
- 1 carrot
- 1 celery stick
- 1 garlic clove
- 5 junipers
- 1 sprig thyme
- 50g sherry vinegar
- 25g honey
Method
1. Start with the sauce, take the deer trim and fry in a deep sided saucepan until evenly browned, add the chopped onion, garlic, carrot, celery and leek, keep frying on a high heat until the mirepoix has browned, add the honey and allow that to caramelise.
2. Deglaze with the red wine and reduce until almost all the wine has evaporated, now add the chicken stock, crushed junipers and thyme, simmer for an hour skimming any scum off the top.
3. Pass the sauce and discard all the solids, add the vinegar and reduce by three quarters, pass once again to remove any sediment.
4. For the puree, peel and dice the artichokes, place in a pan with the milk and season, simmer until the artichoke is just starting to fall apart, blend and pass through a fine sieve.
5. Dice the pancetta small and fry until crispy and golden, drain from the fat and set to one side for now.
6. For the pear simply peel and cut either side of the core, vacuum pack in the vinegar and allow it to sit for at least an hour.
7. Roast the roe deer loin, aiming to keep it medium rare, allow it to rest before carving.
