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

Name: Pan-Roast Duncombe Park Roe Deer with Wensleydale Creamed Spring Greens, Gin-Poached Gooseberries, York Ham Lardons, Garden Lovage Juices
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Serves four
Cuisine: United Kingdom
Ingredients: chilled butter (unsalted); 2 crushed juniper berries; 1 teaspoon lovage leaves – chopped; 1 dessert spoon redcurrant jelly; 250 ml good red wine (eg Shiraz, Burgundy); 350 g spring cabbage/greens; a little clarified butter; 4 × 125 g saddle steaks; 4 × pieces of York ham - to grill/crisp; 50 g York ham lardons; 50 g Wensleydale cheese (grated); 16 - 20 gooseberries from Gooseberry Gin (or pre-soaked in gin); 4 crushed juniper berries; 1 litre of game stock; 100 ml whipping cream; salt; crushed black peppercorns

Preparation info

Serves
four

Difficulty
Medium
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.

Ingredients

4 × 125 g saddle steaks
a little clarified butter

Europe
United Kingdom
Main course
Gluten-free

Method

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