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Roe deer with blackcurrant sauce and cabbage slaw

Roe deer loin is cooked with flavours of blackcurrant and liquorice, served with cabbage slaw and black pudding wrapped in potato spaghetti.

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For the dehydrated blackcurrants

For the blackcurrant sauce

For the blackcurrant gel

For the licorice paint

  • 115g/4oz Pontefract cakes
  • 125ml/4fl oz water

For the potato wrapped black pudding

For the cabbage slaw

For the roe deer

  • 4 x 125g/4½oz roe deer (or venison) loin, fully trimmed
  • 50g/2oz butter
  • 3 tsp icing sugar, in a shaker
  • 1 tsp liquorice powder
  • sea salt and freshly ground black pepper, to taste
  • fennel cress, to garnish