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

Preparation info
  • Serves


    • Difficulty


    • Ready in

      50 min

Appears in

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


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