• Dry aged Saddle of sika deer
  • Farcemeat
  • Caul Fat
  • 1 cup of Beef stock
  • 100g/4oz Parmesan
  • 2 Eggs
  • 10 Potatoes
  • Button Mushrooms
  • 1 Pumpkin
  • Handful of Chanterelle Mushrooms
  • 2 Shallots
  • 5 cloves garlic
  • Cavolo Nero
  • Flat leaf parsley
  • Pack of Butter
  • ½ cup of Double Cream
  • Worcestershire Sauce
  • Brandy
  • Dijon Mustard
  • Nutmeg
  • Salt and Pepper
  • Olive oil
  • Thyme


Debone the saddle and remove the fillets.  Trim off any fatty sinewy areas.  Turn over the saddle and trim the outer layer of fat.  Lay out the Caul fat onto a clean surface and lay the saddle on top.   Stuff the Farcemeat into the cavity left from the removal of the backbone and lay the fillets on top.  Top with Farcemeat.  Tightly roll the saddle making sure not to trap the caul fat inside.  Tightly tie with string to ensure it maintains shape whilst cooking.   Place in a pan on parchment paper and sprinkle with a little oil then season.    Render down the outside in a hot oven, turning as necessary to colour evenly. 

Peel the potatoes and using a box grater, grate onto a clean cloth.  Squeeze the shredded potato to remove the moisture.  Place your butter into a hot pan to melt.  Finely dice a shallot and add to the shredded potato.  Use a microplane to grate two garlic cloves – mind your fingers!  Add to the potato and season with salt and pepper.   Pour the melted butter into the potato and combine.   Pour into a hot frying pan and flatten, curl the edges in for neatness and sprinkle over some chopped Thyme.    Place the pan into a woodfired oven or you can cook on a low consistent heat on the hob.  When the edges start to colour then turn the rosti to cook the other side.

Bake five potatoes in their skins for around 40 minutes.  Peel and dice the pumpkin and sprinkle with a dash of olive oil and season.  Spread out on a baking tray and place in the oven with the potato.  

Remove the Sika from the hot oven when it is evenly coloured.  Finish in the Traeger for around 45 minutes at 160°C/320°F to add a lovely smokey finish.  Rest for around 15 – 20 minutes after cooking.   You are looking achieve an internal temperature of 58°C/136°F.

Remove the pumpkin and potatoes from the oven when golden and roasted.  Pass the pumpkin through a fine sieve.  Slice the potatoes and scoop out the flesh before passing through the sieve.  As the pumpkin is quite wet you will need around 2/3 potato to 1/3 pumpkin to be able to successfully pipe.  Add two egg yolks, the parmesan and a pinch of salt and pepper.  A sprinkle of flour can be added to ensure the mixture holds together.   Add a knob of butter and stir until silky.  Prepare a piping bag with a star shaped nozzle and fill with the mix before chilling to set. 

Create a sauce Dianne by finely dicing a shallot and sweating down in some neutrally flavoured oil such as vegetable or sunflower.  Add a pinch of salt.  Slice the button mushrooms.  Add to the onion pan.  Keep the chanterelles to one side, you will add them later.   Add a knob of butter to the pan when onions have softened, this will help the mushrooms to turn golden.  Add a good splash of brandy and flambé.  Add a teaspoon of Dijon mustard, a cup of beef stock and a couple of tablespoons of Worcestershire sauce.  Lower the heat and stir through a cup of double cream.  Season to taste before adding the chanterelle mushrooms.  You can add a spoonful of the juice from the Sika to add extra flavour.  Finish with chopped parsley.

Take your chilled piping bag and pipe into traditional duchess swirl.   Pop into the oven until golden.

Melt butter in a pan and add a splash of water to create an emulsion.  Season.  Add the Cavolo Nero and cook for a few minutes.

Cut the string off the Sika and carve into chunky slices.  Serve with a portion of Rosti, Duchess and sauce and Cavolo Nero on the side.