Pan-Roast Haunch of Roe Deer With a Little Venison Cottage Pie, Juniper-Creamed Savoy Cabbage, York Ham Lardons, Hand-Picked Yellow Chanterelles and Garden Thyme Juices

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Preparation info

  • Main course - Serves

    four

    • Difficulty

      Medium

    • Ready in

      45 min

Appears in

Loose Birds & Game

Loose Birds & Game

By Andrew Pern

Published 2010

  • About

THIS IS ONE OF OUR BEST SELLING WINTER DISHES, POSSIBLY BECAUSE EVERYONE CAN RELATE TO THE ‘COTTAGE PIE’ ELEMENT. SOMETHING WE HAVE ALWAYS BEEN CAREFUL ABOUT IS MAKING SURE PEOPLE ARE RELAXED AND HAVE A CERTAIN KNOWLEDGE OF AT LEAST SOME PART OF OUR DISHES. THE HAUNCH IS PEPPERED AND PAN-FRIED TO A DEEP, RARE CRIMSON COLOUR, SLICED ONTO THE RICH, CHEESY SAVOY WITH THE LARDONS OF YORK HAM, BASICALLY POSH BACON BITS, AND YELLOW CHANTERELLES, THE ‘MUSHROOM OF THE MOMENT’ DURING THE AUTUMN AND WINTER MONTHS.

Ingredients

    Method