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How to make

Wild Roe Deer, Potato Cake, Wild Garlic & Mushrooms

Recipe by: 

Neil Forbes

A gorgeous alternative to the traditional Turkey dinner. Neil's Roe Deer is enough to make you go for something different every Christmas to come. Use Graham's unsalted butter for the best taste experience that is sure to delight your...
Prep time
40 minutes
Cook time
15 minutes


  • 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

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Step 1

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.

Step 2

In a hot pan fry the roe deer pieces in a little oil with salt and pepper, set to one side.

Step 3

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).

Step 4

In a frying pan, sauté the mushrooms in a little butter.

Step 5

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.

Step 6

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.

Step 7

Slice the roe deer and place onto the potato cake, then drizzle sauce around and a little over the meat. Serve immediately.

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