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Ingredients
For the venison stock:
Rib bones from 1 roe deer
2 tbsp rapeseed oil
1 carrot, peeled and roughly chopped
1 onion, peeled and roughly chopped
1 celery stick, trimmed and chopped
1 bay leaf
Thyme sprig
For the game bridie:
150 g5¼ oz plain flour
Sea salt and freshly ground black pepper
100 g3½ oz pheasant breast, diced
100 g3½ oz deer trimmings, diced
1 tsp suet
1 onion, peeled and finely chopped
For the port and blackberry sauce:
200 ml7 fl oz reserve port
2 thyme sprigs
500 ml17½ fl oz venison stock, as above
Handful of blackberries
For the root vegetables:
2 carrots, peeled and diced
2 parsnips, peeled and diced
1 squash, of 1/2 swede or turnip, peeled and diced
200 ml7 fl oz rapeseed oil
200 g7 oz unsalted butter
1 small bunch of thyme
For the loin of roe deer:
100 ml3½ fl oz rapeseed oil
700 g24¾ oz loin of roe deer
100 g3½ oz butter
Thyme sprig
Method: How to make Loin of roe deer and game bridie
To make the venison stock:
1Preheat the oven to 180C/Gas 4.
2Put the bones in a roasting tin and roast for 15–20 minutes until golden brown. Heat the oil in a large heavy-based pan over a medium heat, add the carrot, onion, celery, bay leaf and thyme and cook for about 4 minutes to soften. Add the bones and cover with 1–1.5 litres of water. Bring to the boil, then reduce the heat and simmer for 8–12 hours. Pass through a sieve and heat again to reduce the liquid to 500ml.
For the game bridie:
3Put the flour, 100ml of cold water, a large pinch of salt and some pepper in a bowl and mix to a stiff dough. Divide into four and roll out each piece into an oval shape. Cover half of each oval with a quarter of the diced meat, suet and a little chopped onion and season with salt and pepper. Wet the edges of each piece of dough with water and fold over and crimp. Make a hole in the middle, transfer to a baking sheet and cook for about 30 minutes until golden.
To make the port and blackberry sauce:
4Reduce the port in a hot pan with the thyme until it has a jam-like consistency. Then add enough of the venison stock (about 500ml) until it is thick enough to coat the back of a spoon. Add the blackberries, check the seasoning and set aside.
To make the root vegetables:
5Cook the root vegetables by blanching them in boiling salted water for about 4 minutes until just tender. Heat the oil and butter in a wide pan and, when hot, add the vegetables with the thyme and seasoning and cook for 12–15 minutes until golden.
For the loin of roe deer:
6In a separate ovenproof pan, heat the oil. Season the loin of roe deer and fry until golden brown, adding the butter after 1 minute. Add the thyme and transfer to the oven for 5–7 minutes to cook until pink. Remove from the oven and leave the meat to rest for 4–5 minutes.
To serve:
7Arrange the cooked vegetables on warmed plates. Slice the roe deer and add next to the vegetables, followed by the game bridie. Trickle over the sauce and the blackberries.
For the venison stock:
Rib bones from 1 roe deer
2 tbsp rapeseed oil
1 carrot, peeled and roughly chopped
1 onion, peeled and roughly chopped
1 celery stick, trimmed and chopped
1 bay leaf
Thyme sprig
For the game bridie:
150 g5¼ oz plain flour
Sea salt and freshly ground black pepper
100 g3½ oz pheasant breast, diced
100 g3½ oz deer trimmings, diced
1 tsp suet
1 onion, peeled and finely chopped
For the port and blackberry sauce:
200 ml7 fl oz reserve port
2 thyme sprigs
500 ml17½ fl oz venison stock, as above
Handful of blackberries
For the root vegetables:
2 carrots, peeled and diced
2 parsnips, peeled and diced
1 squash, of 1/2 swede or turnip, peeled and diced
200 ml7 fl oz rapeseed oil
200 g7 oz unsalted butter
1 small bunch of thyme
For the loin of roe deer:
100 ml3½ fl oz rapeseed oil
700 g24¾ oz loin of roe deer
100 g3½ oz butter
Thyme sprig
Method: How to make Loin of roe deer and game bridie
To make the venison stock:
1Preheat the oven to 180C/Gas 4.
2Put the bones in a roasting tin and roast for 15–20 minutes until golden brown. Heat the oil in a large heavy-based pan over a medium heat, add the carrot, onion, celery, bay leaf and thyme and cook for about 4 minutes to soften. Add the bones and cover with 1–1.5 litres of water. Bring to the boil, then reduce the heat and simmer for 8–12 hours. Pass through a sieve and heat again to reduce the liquid to 500ml.
For the game bridie:
3Put the flour, 100ml of cold water, a large pinch of salt and some pepper in a bowl and mix to a stiff dough. Divide into four and roll out each piece into an oval shape. Cover half of each oval with a quarter of the diced meat, suet and a little chopped onion and season with salt and pepper. Wet the edges of each piece of dough with water and fold over and crimp. Make a hole in the middle, transfer to a baking sheet and cook for about 30 minutes until golden.
To make the port and blackberry sauce:
4Reduce the port in a hot pan with the thyme until it has a jam-like consistency. Then add enough of the venison stock (about 500ml) until it is thick enough to coat the back of a spoon. Add the blackberries, check the seasoning and set aside.
To make the root vegetables:
5Cook the root vegetables by blanching them in boiling salted water for about 4 minutes until just tender. Heat the oil and butter in a wide pan and, when hot, add the vegetables with the thyme and seasoning and cook for 12–15 minutes until golden.
For the loin of roe deer:
6In a separate ovenproof pan, heat the oil. Season the loin of roe deer and fry until golden brown, adding the butter after 1 minute. Add the thyme and transfer to the oven for 5–7 minutes to cook until pink. Remove from the oven and leave the meat to rest for 4–5 minutes.
To serve:
7Arrange the cooked vegetables on warmed plates. Slice the roe deer and add next to the vegetables, followed by the game bridie. Trickle over the sauce and the blackberries.
