Rack of roe


One trimmed rack of roe deer
A knob of butter
A sprig of fresh rosemary
Black pepper
Three or four rashers of streaky bacon
2 glasses of red wine
A handful of chopped
Beurre manié ? melt a teaspoon of butter in a dish and stir in a tablespoon of flour


The rack is cut from the front end of the saddle and I normally cut the saddle in half to get the 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, trimbetween 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 gamedealer for a trimmed rack ready to use.

To make the sauceSauté 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 manié into the sauce until it thickens. Season to taste.

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