Saddle of Roe Deer

Name: Saddle of Roe Deer
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: rowanberries and Bramley apples sugar (see recipe); bones and trimmings from the saddle; 1 carrot, chopped; salt and freshly ground black pepper; 1 small onion, chopped; 1 garlic clove; ¼ teaspoon each of grated nutmeg, ground cinnamon, ground allspice and dried thyme; 65 g/2½ oz cold butter; 1 saddle of roe deer, about 1.5–2 kg/3–4 lb; 500 g/1 lb dessert apples, peeled and cored; 2 tablespoons sherry vinegar; 1 kg/2 lb red cabbage, shredded; 250/8 oz onions, finely chopped; 150 ml/¼ pint red wine; 2 garlic cloves, finely chopped; 2 tablespoons light brown sugar; juice and grated zest of 1 orange; 1 leek, chopped; 2 bay leaves; 6 juniper berries; 1 sprig of fresh thyme; 6 peppercorns; ½ bottle of red wine

with Spiced Red Cabbage and Rowanberry Jelly

Preparation info

Serves
6

Difficulty
Complex

Appears in

Great British Chefs 2

By Kit Chapman

Published 1995

About

Ingredients

1 saddle of roe deer, about 1.5–2 kg/3–4 lb
65

Europe
United Kingdom
Dinner
Gluten-free
England

Method

Make the stock the day before. Trim all fat and sinew from the saddle and remove the meat from the bone. Roast the bones in a preheated oven at 220°C (425°F) Gas Mark 7 until they start to colour. Add the carrot, onion and garlic and