Seasonal Dish Of The Month
Our Saddle of Roe Deer dish features so many autumnal flavours. Accompanied by butternut squash, pickled blackberries, parsley mashed potato and haunch faggot, this dish will warm you up as the cool weather approaches!
Chef Callum McDonald explains his technique:
“The roe deer is cooked at a low temperature to retain its juices and give a more consistent cooking degree. We season and caramelise it in a hot pan to intensify the flavour and retain moisture. It is served with girolles which have a naturally nutty flavour, and pickled blackberries which add balance to the rich lean meet.”