Name: Sliced Loin of Roe Deer with Wood Mushrooms, Bacon and Spring Onions
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 1 leek, roughly chopped; 1 clove garlic; 2.25 litres (4 pt) water; 6 peppercorns; 2 bay leaves; bones and trimmings from the deer; 4 spring onions, chopped; 1 onion, roughly chopped; 1 carrot, roughly chopped; 4 rashers bacon, cut into strips; vegetable oil; sprig of fresh marjoram; sprig of fresh thyme; 2 shallots, chopped; 1 bottle red wine; salt and pepper; 100 g (4 oz) chanterelles; 75 g (3 oz) unsalted butter; 1.5 kg (3 lb) saddle of roe deer

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

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

Method

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