Sliced Loin of Roe Deer with Wood Mushrooms, Bacon and Spring Onions

Preparation info
  • Serves


    • Difficulty


Appears in

By Kit Chapman

Published 1989

  • About


  • 1.5 kg (3 lb) saddle of roe deer
  • 1 bottle red wine


Remove the loins from the saddle and trim off all fat and sinew. Bone, and set the bones and trimmings aside for the stock. (This can always be done by the local butcher.)

Marinate the loins in one-third of the bottle of red wine, with the shallots, thyme and marjoram. Cover and leave in the refrigerator for 24 hours.

Wash, trim and slice the mushrooms. The trimmings may be put