- Yield: 8 Servings
- 1 muntjac saddle
- 50 g cornichons
- 50 g diced capers
- 75 g confit shallots
- Dijon mustard
- Tomato ketchup
- Worcester sauce
- 500 ml pommace oil
- 50 ml white wine vinegar
- 5 g salt
- 15 g caster sugar
- 50 ml honey
- ½ bunch of thyme
- 1 clove garlic
- 1 beetroot
- Cabernet Sauvignon vinegar, to taste
- Olive oil, to taste
How to Make It
- Ensure the muntjac saddles have been hung for 3-4 days after delivery to allow the meat to develop in flavour.
- When needed take the loin and the fillets of the saddle bone, discard for stock.
- Trim all sinew and skin from the saddles leaving pure lean meat.
- Slice the meat at an angle across the loin and fillet leaving thin disks of meat.
- Then turn and chop not to fine with a sharp knife.
- In a bowl mix with brunoise cornichons, diced capers and confit shallots.
- Season and set aside. Beetroot marina de
- Remove all excess meat from the neck and other bones of the carcass. Set aside for the shepherd’s pie. Chop the bones, and roast them with thyme and banana shallot.
- De-glaze using chicken stock. Cook for 45 minutes in a pressure cooker. Pass through a chinoix and reduce to the desired consistency. Egg sauce
- Cook the eggs whole at 64°C for 1 hour 40 minutes.
- Peel the eggs and separate the yolk and the white.
- Drain off excess water from the whites.
- Blitz the whites with olive oil to taste.
- Fold in the blitzed egg yolks.
- Season with salt and pepper and sherry vinegar to taste. Seed and nut mix
- Toast the pumpkin, coriander and sesame seeds in large pan and deglaze with little soy sauce.
- Season the hazelnuts with salt and sugar and then dry. Sourdough or rye bread wafers
- Wrap and freeze in freezer.
- When frozen, thinly slice on to grease proof paper and brush with olive oil.
- Dehydrate in a hot plate or bake to crisp.