Sika-Deer, Mashed-Swede, Chanterelles, Twiglets

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
Sex & Drugs & Sausage Rolls

By Graham Garrett and Cat Black

Published 2015

  • About

Sika deer id of Japanese origin. It’s just stunning with a bit more fat covering it, the most beautiful piece of venison. The idea is that it’s the deer and the forest floor. It’s autumnal, so we use chanterelles, and a little bit of sweetness and spice comes from the damsons

Ingredients

  • 400 g piece of venison loin (preferably sika), completely trimmed of all silver skin
  • a knob of butter
  • 75

Method

To make the spiced damson sauce

Put everything into a non-reactive pan, bring to the boil and simmer for 20 minutes, or until thick. Transfer to a blender and blend to a smooth shiny jam. Store in a squeezy bottle. This will keep in the fridge for ages.

To make the twiglets

Mix the flour and water with t