Roe deer, Cylindra beetroot & grilled cream

Name: Roe deer, Cylindra beetroot & grilled cream
Yield: Serves 4
Cuisine: British
Ingredients: a barbecue with a lid (we use a Big Green Egg); a barbecue with a lid (we use a Big Green Egg); 50 g cultured cream from a previous batch, or bought live crème fraîche; sea salt; 1.5 kg organic double cream; 50 g cultured cream from a previous batch, or bought live crème fraîche; 15-20 kg roe deer, whole; unpasteurised apple cider vinegar, with the mother; 100 g organic blackcurrant leaves; 1 vial White Labs Belgian saison ale yeast (liquid yeast); 1 vial White Labs Belgian saison ale yeast (liquid yeast); 100 g sweet chestnut wood shavings; 4 kg organic Big Ben blackcurrants, large fruited sweet variety; 1.5 kg sweet chestnut charcoal; 100 g fresh juniper berries; salt; 4 small cylindra beetroot; 6:1 water:vinegar mix, enough to cover the leaves; 4 beetroot leaves; 5 g sea salt; 200 g organic grapeseed oil; blackcurrant vinegar; 2.5 kg Cylindra beetroots; 6:1 water:vinegar mix, enough to cover the leaves

Preparation info

Serves
4

Difficulty
Complex

Appears in

Glorious Game

By Ben Tish

Published 2019

About

At Crocadon we have roe deer regularly crossing the farm to get from one woodland to another. On their way through they generally stop for a quick graze and always head straight for the sweet Cylindra beetroot. Deer shot on the farm, along with the rabbits and pheasants, have free access to an organic buffet of crops and I’m sure that they taste better for it.

Ingredients

Europe
United Kingdom
Main course

Ingredients

Method