• Prep Time:
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  • Serves: 1 servings

Roast Fillet of Saddle Of Fallow Deer with Celery, Walnut A

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Category: Seasonal

 Ingredients List

  • Preheat the oven to 250C/gas
  • -8. Finely
  • ; chop the onion and celery.


Roughly chop the walnut and finely grate the orange zest. Crush the juniper
in a pestle and mortar. Chop the rosemary leaves. In a large mixing bowl
blend all the stuffing ingredients together and season.

Add 2 or 3 tablespoons of boiling water to give the right consistency to
bind together. Allow to cool before use. Roll into little balls or patties
and cook in the olive oil until golden.

Finish in the oven with the deer to cook through.

To cook the deer, trim the meat of all tough white sinew. Save the
trimmings and ask the butcher for a couple of bones to make stock for the
sauce. Trim off the end for the stock to give you a neat piece of fillet.

Rub oil into all sides of the fillet. Heat a griddle or cast pan and sear
the meat all over. Season to taste. Roast the fillet in a preheated oven
scattering the roasting tin with a few sprigs of rosemary first. Roast for
about 10-15 minutes dependant on the thickness of the meat, turning
half-way through. Rest in a warm place for a further 10 minutes to settle
the juices and moisten and tenderise the meat.

Serve sliced with a game sauce and stuffing balls accompanied by truffled
mash and cabbage with caraway.

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