Seasonal Recipe

Noisettes of Roe Deer, Caramelised Pear & Cranberry, Hasselback Potatoes

An alternative Christmas dinner – Roe deer venison with fruits of the season and a rich game reduction.

Ingredients for 6

  • 800g loin of Roe deer (cut into 12 noisettes)
  • 2 pears (quartered, fanned, sugared and baked)
  • 100g frozen cranberries (caramelised with 1 tbsp sugar)
  • The game jus:
  • 1 glass red wine
  • A little port if you have it
  • 2 tbsp redcurrant jelly
  • 1 tbsp English mustard powder
  • Ground black pepper and a pinch of mixed spice


First prepare your sauce, by mixing all our suggested ingredients in a pan and allowing to simmer for at least half an hour. Cook the venison medallion on a hot ribbed griddle pan then finish it in the oven. Serve with pear and cranberry on each portion, your game reduction and some oven baked hasselback potatoes. 

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