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Roe Deer with Blackcurrant Sauce and Cabbage Slaw

Roe deer loin cooked with blackcurrant and liquorice, served with cabbage slaw and potato-wrapped black pudding.

DinnerGourmetGameVenisonRoe Deer
Estimated Nutrition
Calories
960.1
kcal / serving
3840.4 kcal total
Carbs
103g
per serving
412 g total
Fat
39.6g
per serving
158.4 g total
Protein
48.2g
per serving
192.8 g total
Cook Time
45
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
20
g
Icing Sugar
for dusting
115
g
Caster Sugar
sugar
6
g
Agar Agar
3
tsp
Icing Sugar
for dusting loin
CondimentsSauces
125
ml
Red Wine Vinegar
10
g
Blackcurrant Compote
300
ml
Chicken Velouté
Dairy
10
g
Butter
for sauce
50
g
Butter
for black pudding prep
50
g
Butter
for searing meat
Fruits
115
g
Blackcurrants
for dehydrating
115
g
Blackcurrants
for sauce
400
g
Blackcurrants
for gel
Liquids
200
ml
Red Wine
500
ml
Venison Stock
10
ml
Lime Juice
Meat
250
g
Black Pudding
crumbled
500
g
Roe Deer Loin
fully trimmed, 4 portions
NutsSeeds
1
clove
Garlic
crushed
1
sprig
Thyme
3
tsp
Chives
chopped
1
tsp
Liquorice Powder
1
piece
Sea Salt
to taste
1
piece
Black Pepper
to taste
1
piece
Fennel Cress
to garnish
OilsFats
15
ml
Olive Oil
for frying shallots
Other
115
g
Pontefract Cakes
liquorice sweets
Vegetables
200
g
Shallots
diced
0.5
piece
Onion
finely chopped
2
piece
Potatoes
peeled for spaghetti
50
g
Carrot
finely sliced
50
g
Onion
finely sliced for slaw
50
g
White Cabbage
finely sliced

Method

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