Name: Saddle of red deer, Perl Las cheese, damson & kohlrabi
Yield: Serves 4
Cuisine: British
Ingredients: 200 g chopped tinned tomatoes, blended; 30 g Marmite; 300 g sugar; 185 g salt; 600 g brown chicken stock; 2 tbsps tomato pureé; watercress; 125 ml water; 300 g trimmed deer saddle; 250 g strong flour; 4 sprigs thyme; 1 bay leaf; 500 g deer trim, minced; 400 g damsons; 30 g dried yeast flakes; 2 cloves garlic; black pepper; 50 g Perl Las blue cheese; 2 tsps Douglas fir needles, chopped; 2 sprigs thyme; 300 g red wine; 20 g salted butter; 100 g smoked streaky bacon, minced; 2 banana shallots, peeled and finely diced; 2 large kohlrabi; 2 cloves garlic, peeled and finely crushed; 10 juniper berries, chopped; 2 tsps thyme leaves, chopped; 50 g egg white

Preparation info

Serves
4

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

Red deer is one of the largest species of deer, which results in very large, juicy rich saddle meat. The haunch is perfect for a ragu as it has a great depth of flavour. This dish is the perfect size for a tasting menu main course. The Perl Las blue cheese gives a salty creaminess to contrast with the sweet damson jam.

Ingredients

Deer ragu

500 g deer trim, minced
100 g smoked streaky bacon, minced
2

Method

For the deer ragu, in a hot dry pan cook the deer and bacon mince until brown, then add the shallots, garlic, juniper, Douglas fir and thyme and cook for two minutes. Add the red wine and reduce to almost nothing. Add the tomato pureé, stock, and chopped tomatoes and cook gently until the meat is tender and the ragu has a risotto-like consistency. Check the seasoning and finish by adding the Ma

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Ingredients

Deer ragu

Method

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