| 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.
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