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Pan-Roast Duncombe Park Roe Deer with Wensleydale Creamed Spring Greens, Gin-Poached Gooseberries, York Ham Lardons, Garden Lovage Juices
- Serves
four
- Difficulty
Medium
- Ready in
50 min
By Andrew Pern
Published 2008
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 a little
Method
Reduce the sauce ingredients down to
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
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