Saddle of red deer, Perl Las cheese, damson & kohlrabi

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

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

Europe
United Kingdom
Main course

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