- 4 x 180g pieces of wild roe deer (ask your game dealer to do this for you)
- 4 medium potatoes, peeled and grated
- 200g mixed wild mushrooms, cleaned and chopped
- 1 handful of wild garlic, washed and picked
- Rapeseed oil
- Sea salt and freshly ground black pepper
- Graham’s unsalted butter
- 1l good game stock
- 1l good beef stock
- ½ bottle red wine
- 1 shallot
- 1tbsp red currant jelly
In a large pot reduce the red wine, chopped shallot and red currant jelly until it resembles jam. Add the stocks and reduce until it is of a sauce consistency.
In a hot pan fry the roe deer pieces in a little oil with salt and pepper, set to one side.
To make the potato cake: Using 4 small blini pans* fry the grated potatoes with salt and pepper until golden brown on both sides using a little oil and butter. Place in oven to crisp. (Alternatively use a frying pan, making 4 discs of grated potato).
In a frying pan, sauté the mushrooms in a little butter.
Place the roe deer in a very hot oven for 5-10 minutes until it gives a little when you touch the meat. Allow to rest.
Meanwhile, wilt the wild garlic together in a pot with salt, pepper and butter. On 4 warm plates place the wild garlic in the centre, place a potato cake on top, arrange the mushrooms around the outside.
Slice the roe deer and place onto the potato cake, then drizzle sauce around and a little over the meat. Serve immediately.