Ingredients for this Lee Maycock game cookery recipe, which serves 4.

400g red deer loins

4 duck eggs

50g diced red onion

10g chopped flat leaf parsley

50g chopped capers

50g chopped gherkins

Garlic oil

Smoked Cornish sea salt

Milled black pepper

Method for this Lee Maycock game cookery recipe

Dice the red deer into small cubes and mix with the onion, parsley, capers and gherkins.

Season well and place on a plate with a little garlic oil and a raw egg yolk.

Serve with some autumn salad leaves.

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