Roe Cutlets served with a Red Wine and Mushroom Sauce

Source: Shooting Times

Ingredients

One trimmed rack of Roe deer
A knob of butter
A sprig fresh rosemary
Black pepper
Three or four rashers of streaky bacon
2 Glasses of red wine
A handful of chopped mushrooms
Beuree Manie – melt a teaspoon of butter in a dish and stir in a tablespoon of floor

Method

To prepare the meat
The rack is cut from the front end of the saddle and I (the writer of the article) normally cut the saddle in half to get loin and rack. First, remove all of the membrane covering the meat and the thin layer of breast covering the ends of the ribs. Next, trim between the ribs. Turn the rack over so the ribs are visible. Using a pair of game shears, snip through the rib bones tight against the spine. Then, using a sharp knife, cut along the eye of the meat against the spine (this is like a flat plate) and the rack will come away cleanly. Alternatively, ask the game dealer for a trimmed rack ready to use.

To make the sauce
Sauté the mushrooms for a few minutes in a little melted butter. Add the juices from the pan and stir. Then stir a little of the beurre manie into the sauce until it thickens. Season to taste.

Slice between the bones, producing the most perfect pink cutlets. Serve with the sauce, rosti potato, roasted cherry tomatoes and green beans.

To cook
Pre-heat oven to 200°C/400°F/Gas Mark 6

1. Remove membrane and spread butter over the meat.
2. Place rosemary under the rack and season with pepper. Cover with rashers of bacon.
3. Pour two glasses of red wine into the roasting dish.
4. Cook in the preheated over for 10 minutes, then remove the bacon.
5. Cook for a further 10 minutes and then move to a plate to rest. Slice between the bones to serve.

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