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 & 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 (
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.