Pan-Roast Duncombe Park Roe Deer with Wensleydale Creamed Spring Greens, Gin-Poached Gooseberries, York Ham Lardons, Garden Lovage Juices

Preparation info

  • Main dish - Serves


    • Difficulty


    • Ready in

      50 min

Appears in

Black Pudding & Foie Gras

By Andrew Pern

Published 2008

  • About

The blend of cabbage and bacon, or in this case York ham, is a lovely combination, as are juniper and deer, the juniper being used in the sauce and, of course, in the making of the gin. The cabbage acts as both a pillow to lay the sliced crimson deer onto and also a sponge to absorb the rare juices.


  • 4 × 125 g saddle steaks
  • a little clarified butter
  • 350 g spring cabbage/greens
  • 50 g Wensleydale cheese (grated)
  • 50 g York ham lardons
  • 4 × pieces of York ham - to grill/crisp
  • 4 crushed juniper berries
  • 16 - 20 gooseberries from Gooseberry Gin (or pre-soaked in gin)
  • crushed black peppercorns
  • salt
  • 100 ml whipping cream


    Reduce the sauce ingredients down to ½ litre until a dark syrupy consistency, pass through a fine sieve or muslin cloth. Keep warm.

    Season and shallow fry the deer steaks in a little clarified butter. Colour lightly on each side, place in a hot oven 300°C/ gas mark 8, for 3 minutes. Remove & allow to rest for 2 minutes to let the meat settle. Warm the sauce gently, then drop in the gooseberries, lardons and a little chilled butter.

    Cream the spring cabbage/greens with a little whipping cream, the cheese, some crushed juniper berries and crushed black peppercorns. This needs to be quite ‘dry’ so that it does not ooze into the sauce. Spoon the spring cabbage/greens into a small pastry cutter (6 to 8 cm) on a warm plate. Remove the cutter.

    Carve the meat into about five slices and place on top of the cabbage/greens, spoon on the sauce and gooseberries with the crispy ham placed on top on an angle. Serve with a shot of our iced Gooseberry Gin. and serve immediately.

    Part of