Roe Deer with Beetroot, Cauliflower and Sage

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• Bunch fresh sage
• 850ml/1½pints rapeseed oil
• 1 lemon
• 4 large beetroot
• 1.7 litres /3 pints vegetable oil
• 100ml/3½fl oz rapeseed oil
• 3 tbsp balsamic vinegar
• Salt
• 3 sprigs fresh thyme
• 1 kg/2lb 3oz roe deer shoulder, bone removed
• 500ml/18 fl oz red wine
• 3 sprigs fresh thyme
• ½ garlic bulb, cloves
• 2 fresh bay leaves
• 1 tsp juniper berries
• 2 tbsp rapeseed oil
• 1 carrot
• ½ leek
• 1 onion
• 3 celery
• 2 tbsp tomato purée
• 1 litre/1 pint 15fl oz beef stock
• 200g/7¼oz potatoes
• 100g/3½oz unsalted butter
• 1 tsp chopped thyme
• 2 banana shallots
• 8 large onions
• 100ml/3½fl oz balsamic vinegar
• 100g/3½oz sugar
• 1 beetroot
• 1 kg/2lb 3¼oz roe deer bones, chopped into small pie
• 2 tbsp rapeseed oil
• 2 onions
• ½ garlic
• 2 fresh bay leaves
• 2 sprigs fresh thyme
• , to taste Sea salt
• 3 tbsp sherry vinegar
• 750ml/1 pint 7fl oz red wine
• 1.5 litres/2 pints 12fl oz dark chicken stock
• 1.5 litres/2 pints 12fl oz beef stock
• 500g/1lb 1oz cauliflower
• 3 banana shallots
• 2 garlic cloves
• 125g/ 4½oz unsalted butter
• 300ml/10½fl oz double cream
• Sea salt and ground white pepper
• 3 venison
• 30g/1¼oz unsalted butter
• 1 sprig fresh thyme
• 1 garlic
• Knob of butter
• 1 tbsp rapeseed oil
• 1 roe deer loin, off the saddle
• 50g/2 oz unsalted butter

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →