Filet de Chevreuil à la Sauge

Sage always seems to me to be the poor relative in the herb garden. We only call on it when really necessary, probably in the deep days of winter when there is little choice of fresh herbs. But in all fairness, the herb has more virtue than solely as a culinary stop-gap.

The ancient Greeks valued sage highly and in Britain the Druids believed that a potion made with the herb could revive the dead. It must be admitted, though, that sage should be used with discretion; just two leaves