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

• 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