Recipes, re-invented from cooking shows
Pan-fried Roe Deer with Chasseur Sauce and Tarragon Gremolata
Prep. Time:
Baking Time:
Total Time:
25 mins
15 mins
40 mins
Serves:
word
Ingredients
ROE DEER: 1 saddle of roe deer Vegetable oil for searing Knob of butter Sprig of fresh rosemary
CHASSEUR SAUCE 150g mixed mushrooms (chestnut, button) 100g bacon or pancetta, diced 2 shallots, finely chopped 2 cloves garlic, minced 150ml white wine 200ml reduced beef or game stock (demi-glace) 8-10 cherry tomatoes, halved 8-10 pre-cooked baby onions Fresh tarragon, chopped Salt and pepper
TARRAGON GREMOLATA Handful of fresh tarragon, finely chopped Handful of fresh parsley, finely chopped Zest of 1 lemon 1 clove garlic, minced 1-2 tbsp olive oil Pinch of salt
Method
Butcher the deer: Place the saddle bone-side up. Cut along either side of the spine, following the contour of the bone and navigating around the ridge to remove the two loins with minimal waste. Remove the silver sinew from each loin, keeping as much flesh attached as possible.
Start the sauce: Heat a pan over high heat. Add mushrooms (kept fairly large for body) and cook until colored. Add bacon and cook until crisp. Add shallots and soften. Add garlic last to prevent burning.
Deglaze and build: Add white wine and reduce. Add reduced stock, baby onions, and halved cherry tomatoes. Simmer until sauce has body. Season and finish with fresh tarragon.
Cook the venison: Season the loins. Heat oil in a pan over high heat. Sear the venison on all sides. Add butter and rosemary, basting the meat. Cook to medium-rare (internal temperature 54-57°C). Rest for at least 5 minutes before slicing.
Make the gremolata: Pulse together in a blender, tarragon, parsley, lemon zest, and garlic. Add just enough oil to bind without making it wet. Season with salt.
Plate: Slice the rested venison. Spoon chasseur sauce alongside (not over) the meat. Add a spoonful of gremolata.
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Instructions
Butcher the deer: Place the saddle bone-side up. Cut along either side of the spine, following the contour of the bone and navigating around the ridge to remove the two loins with minimal waste. Remove the silver sinew from each loin, keeping as much flesh attached as possible.
Start the sauce: Heat a pan over high heat. Add mushrooms (kept fairly large for body) and cook until colored. Add bacon and cook until crisp. Add shallots and soften. Add garlic last to prevent burning.
Deglaze and build: Add white wine and reduce. Add reduced stock, baby onions, and halved cherry tomatoes. Simmer until sauce has body. Season and finish with fresh tarragon.
Cook the venison: Season the loins. Heat oil in a pan over high heat. Sear the venison on all sides. Add butter and rosemary, basting the meat. Cook to medium-rare (internal temperature 54-57°C). Rest for at least 5 minutes before slicing.
Make the gremolata: Pulse together in a blender, tarragon, parsley, lemon zest, and garlic. Add just enough oil to bind without making it wet. Season with salt.
Plate: Slice the rested venison. Spoon chasseur sauce alongside (not over) the meat. Add a spoonful of gremolata.
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Ingredients
ROE DEER:
1 saddle of roe deer
Vegetable oil for searing
Knob of butter
Sprig of fresh rosemary
CHASSEUR SAUCE
150g mixed mushrooms (chestnut, button)
100g bacon or pancetta, diced
2 shallots, finely chopped
2 cloves garlic, minced
150ml white wine
200ml reduced beef or game stock (demi-glace)
8-10 cherry tomatoes, halved
8-10 pre-cooked baby onions
Fresh tarragon, chopped
Salt and pepper
TARRAGON GREMOLATA
Handful of fresh tarragon, finely chopped
Handful of fresh parsley, finely chopped
Zest of 1 lemon
1 clove garlic, minced
1-2 tbsp olive oil
Pinch of salt
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