Ingredients

Ingredients

• loin of roe deer

For the marinade

• equal parts red and white wine (enough to cover meat)

• 600g/1lb 5oz coarse sea salt

• bunch thyme

• 10 bay leaves

• good pinch ground cloves

• 3 cloves garlic, crushed

• small handful black peppercorns (approx 20-30)

• 5-10 small dried chillies

• 4 strips orange zest

For the oatcakes

• 350g/12oz pinhead oatmeal

• 350g/12oz porridge oats

• 400g/14oz wholemeal flour, plus extra for dusting

• 125ml/4fl oz extra virgin olive oil

• 125ml/4fl oz light olive oil

• good pinch salt

For the roasted beetroot and horseradish cream

• 2 beetroots

• 1 tbsp olive oil

• sprig thyme

• 1 heaped tbsp homemade horseradish cream (freshly grated horseradish mixed with mayonnaise or crème fraîche)

• 1 shallot, finely chopped

• salt and freshly ground black pepper

To serve

• 1 tbsp tarragon vinegar

• 4-5 tbsp olive oil, plus extra for drizzling

• salt and freshly ground black pepper

• mixed peppery leaves, such as rocket, chard and mustard

Description

Recipe Uses Loin Of Roe Deer, Equal Parts Red And White Wine (enough To Cover Meat), 600g/1lb 5oz Coarse Sea Salt, Bunch Thyme, 10 Bay Leaves, Good...

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