Fallow T-bone, cutlets and kromeski with pomme purée, buttered beans & old-school peppercorn sauce

Name: Fallow T-bone, cutlets and kromeski with pomme purée, buttered beans & old-school peppercorn sauce
Cuisine: Northern Europe
Ingredients: 6 cloves garlic; small handful of parsley; zest of a lemon; 200 ml extra virgin olive oil; 20 black peppercorns; 2 fallow T-bones; 2 fallow cutlets; 600 g shoulder/neck of venison; 600 g shoulder/neck of venison; 2 glasses red wine; 200 ml water; 1 stick celery; 1 carrot roughly chopped; ½ onion; 1 sprig rosemary; 4 large shallots; 1 tbsp of chopped thyme; 2 tbsp of dark beef stock; 1 tbsp oil; salt and pepper; 1 kg maris piper potatoes, peeled, steamed, then riced or put through a manual food mill; 200 g butter; 200 ml double cream; 200 ml of good reduced beef jus; 100 ml port; 1 tbsp redcurrant jelly; 1 tbsp cognac; 1 tbsp green peppercorns; salt and white pepper; salt and white pepper

Preparation info

Serves
2
as a main course

Difficulty
Easy

Appears in

Venison

By José Souto

Published 2015

About

This little recipe is a classic at The Pot Kiln and uses some of the best cuts of the fallow deer - my favourite! Peppercorn sauce really works with fallow, complementing the meat perfectly.

I have known José for seven or eight years – it’s impossible to work in the field of game cookery and not know him! We both share an all-consuming passion for the British countryside, and the sporting traditions which have given us such a fabulous amount

Ingredients

Europe
United Kingdom
Main course
Gluten-free

Ingredients

Method