Name: Pan-Roast Roe Deer Saddle with Homemade Juniper a Sausage, Wensleydale-Creamed Gavolo Nero, Oaked Greengage ‘Tatin’ and Stones Green Ginger Wine Juices
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: Main course - Serves four
Ingredients: 200 g ready-made puff pastry, cut into 6cm discs; 25 ml Stones Ginger Wine; 100 ml veal jus; 5 g tarragon, chopped; 2 g ground ginger; 1 egg yolk; 20 g caster sugar; seasoning [white rather than black pepper]; 8 cavolo nero leaves, roughly chopped; 4 juniper berries, ground; 2 greengage plums; 4 × 250 g roe deer saddle steaks; 200 ml whipping cream; a little rapeseed oil for frying; 2 medium egg whites; 1 chicken breast; 500 ml double cream; 80 g Hawes Wensleydale cheese

Preparation info

Main course - Serves
four

Difficulty
Medium
Ready in
1 hr 10

Appears in

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 DIS