| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Antony’s, Scotland |
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 |
bn |
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 |
tb |
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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