Saddle of Somerset Roe Deer with Two Sauces and Mousse of Liver

Preparation info
  • Serves


    • Difficulty


Appears in

By Kit Chapman

Published 1989

  • About


  • about 150 g (5 oz) boned saddle of roe deer per person, trimmed
  • 75 g (3


To make the garlic cream sauce, blanch the garlic in fresh water three times, for 3 minutes each time. Add the garlic to the chicken stock with the mushrooms and seasoning. Simmer for a further 15—20 minutes. In a liquidizer blend to a smooth purée and add the cream.

To make the redcurrant and port sauce, reduce the veal stock with the port, seasoning and vinegar to a rich, dark consist