Loin of Roe deer baked in Douglas Fir with White Beetroot, Blackcurrants and Smoked Bone Marrow
Provided by top chef at The Ledbury, Brett Graham, this Loin of Roe Deer Recipe is perfect for the upcoming Game Season.
Pair with a wine from the Priorat region in Spain, as recommended by Master Sommelier Christopher Delalonde, and enjoy in front of a roaring fire!
Loin of Roe Deer Recipe: Serves 4-6 (depending on Deer Size)
- 1 saddle of Roe Deer on the bone cut in half
- 3 medium white beetroots baked in foil with some rosemary and sea salt until cooked
- 200ml of deer sauce
- 1 of blackcurrants
- 1 small bunch of Douglas Fir
- 3 large pieces of bone marrow pushed out of bone and chilled
- 200g of Applewood
- 2 large frying potatoes ( peeled)
- 200ml clarified butter
To smoke the bone marrow place the applewood chips in a pan and increase heat until the applewood is smoking.
Place marrow on a rack and lower on to chips – remove from heat, cover with foil and allow to cool then chill and slice.
Unwrap the beetroots and peel. Cut into wedges and keep warm.
To make a crisp potato peel and slice the potatoes on a mandolin to ensure nice even slices, lay out in a line of about 10 slices and panfry until crisp in the clarified butter.
To make some blackcurrants syrup warm half of the blackcurrants in a pan with 1 tspn of sugar and bring to the boil then pass through a fine sieve and reserve.
To roast the deer season with salt and seal in a pan with some oil until lightly coloured.
Place on bed of Douglas Fir then heat pan until a light pine smell comes from Douglas Fir and place in oven with foil covered over the top.
Depending on oven temperature you need to be gentle so deer remains nice and pink
(Medium rare), then carve the loins off the bone and each one in half lengthways.
Slice and warm smoked bone marrow gently.
Place down some blackcurrant syrup, beetroot then the deer; pour over deer sauce heated with the blackcurrants and serve with the crisp potato and some hot slices of bone marrow on the meat and beetroot.
Loin of Roe Deer Wine Pairing:
Our Master Sommelier, Christopher Delalonde would suggest that the best Loin of Roe Deer recipe wine pairing would be a wine from Priorat in Spain.
Whilst Priorat is a fairly small wine appellation, (it has approximately 1700 ha of vines and around 60 bodegas), this Spanish wine region has undergone an immense leap in the quality, reputation and price of its wine over the last decade or so.
We suggest trying a Camins del Priorat 2013 from Catalonia, which is rich and diverse blend of Cabernet Sauvignon, Garnatxa, Cariñena and Syrah grapes.
Wine Buyer for Berry Bros, Nicholas Stewart says that in the tasting of this wine, “there are hints of bramble, redcurrant, plum and forest floor on the nose and the palate is dense and brooding yet elegantly concentrated, with a long, lingering finish”.