Quark Quiche Lorraine
Great enjoyed hot or cold, this quiche recipe is sure to be loved by all the family.
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 guests on the big day.
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.