Pan-Roast Roe Deer Saddle with Homemade Juniper a Sausage, Wensleydale-Creamed Gavolo Nero, Oaked Greengage ‘Tatin’ and Stones Green Ginger Wine Juices

banner

Preparation info

  • Main course - Serves

    four

    • Difficulty

      Medium

    • Ready in

      1 hr 10

Appears in

Loose Birds & Game

Loose Birds & Game

By Andrew Pern

Published 2010

  • About

THE PINKAND AND DEEP MAROON-COLOURED SLICES OF DEER REST AGAINST THE INKY BLACK BRASSICA OF CAVOLO NERO, WHICH IS FRESHLY PICKED FROM THE KITCHEN GARDEN AND WILTED DOWN. THE WENSLEYDALE BALANCES OUT THE CRISP SWEETNESS OF THE SHORT-SEASON GREENGAGE PLUM ‘TARTE’ AND THE INDIVIDUAL TASTE OF STONE’S GINGER WINE. IT REMINDS ME OF ‘WHISKY MAC’ - TIMES GONE BY! ALL IN ALL, A GREAT COUNTER-BALANCE, AND THE SOFTNESS OF THE SAUSAGE, WITH THE HINT OF JUNIPER, MAKES IT A VERY POPULAR AND DELICIOUS DISH.

Ingredients

    Method