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Recipes

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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Ingredients

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