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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