| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | Saddle of roe deer, the 2 | |
| loins taken | ||
| from the bone and | ||
| trimmed of fat and | ||
| sinew | ||
| 4 | Garlic cloves, peeled and | |
| thinly | ||
| sliced | ||
| 1 | Fresh rosemary | |
| 2 | oz | Bacon fat cut into slivers |
| Salt and freshly ground | ||
| black pepper | ||
| 18 | oz | Bacon, thinly sliced |
| 2 | oz | Unsalted butter |
| 2 | T | Olive oil |
| 10 | Floz red wine |
INSTRUCTIONS
Pre heat the oven to 220C. Place the loin son a board, and make small incisions along the grain of each, 2 inches apart. Into each push a sliver of garlic, a sprig of rosemary, a small piece of bacon fat and some salt and pepper. Both loins should be studded on all sides. Place two pieces of greaseproof paper on the board and arrange the bacon slices over each, overlapping to form two rectangles that will accommodate the loins. Place the loins in the centre and roll up the papers so that each loin is completely wrapped in bacon. Remove the papers carefully. Tie the bacon wrapping in place with string. Heat the butter and oil in a thick bottomed roasting tray and seal the loins on all sides. Add half he red wine and roast for 20 minutes. Turn the loins over and roast for a further 15 minutes. Test for rare by pressing with your finger, it should feel soft and giving. For medium rare, roast for a further 5 minutes. Remove to a serving platter. Deglaze the pan with the remainder of the red wine. Slice the meat thickly and serve with the pan juices in a bun with pickles. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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