Wild Roe Deer, Potato Cake, Wild Garlic & Mushrooms

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.