Ingredients

Ingredients For the game gravy

• 600g/1lb 5oz venison rib bones (ask your game dealer or butcher)

• 25g/1oz unsalted butter

• 200g/7oz venison trimmings, roughly chopped

• 4 shallots, finely sliced

• 8 button mushrooms, sliced

• 1 clove garlic, crushed

• 1 bay leaf

• sprig of thyme

• 6 white peppercorns, crushed

• 30ml/1oz red wine vinegar

• 120ml/4fl oz port

• 120ml/4fl oz red wine

• 700ml/1¼ pints brown chicken or game stock

• 1 tsp redcurrant jelly

• 1 tsp arrowroot

• salt and freshly ground black pepper

For the rosti

• 400g/14oz Golden Wonder potatoes, peeled and grated

• 10 tbsp goose fat (available tinned in some supermarkets)

For the vegetables

• 2 tbsp goose fat

• 100g/3½oz carrot, finely chopped

• 100g/3½oz parsnip, finely chopped

• 100g/3½oz celeriac, finely chopped

• 100g/3½oz beetroot, finely chopped

• sprig of thyme

• 1 clove garlic, lightly crushed

For the venison

• 20g/1oz butter

• 4 pieces of roe deer saddle with rib bone still attached, each 120g/4½oz

• 60ml/2fl oz red wine

• 30ml/1fl oz red wine vinegar

• 40ml/1½fl oz fruit vinegar

• 200ml/7fl oz light brown chicken stock

• 250g/9oz Savoy cabbage, finely shredded, blanched for 2 minutes, refreshed and drained

• 4 tbsp double cream

• salt and freshly ground black pepper

Description

Recipe Uses 600g/1lb 5oz Venison Rib Bones (ask Your Game Dealer Or Butcher), 25g/1oz Unsalted Butter , 200g/7oz Venison Trimmings, Roughly Chopped, 4...

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