Pan seared loin of Roe deer, raw spiced and caramelised cauliflower, oats and nuts, salsify, brambles and game chips roe deer sauce

Gary MacLean

Gary MacLean

27th February 2017
Gary MacLean

Pan seared loin of Roe deer, raw spiced and caramelised cauliflower, oats and nuts, salsify, brambles and game chips roe deer sauce

As part of The Staff Canteen Live, Gary MacLean will be creating pan seared loin of Roe deer ⁣for his demonstration ⁣at ScotHot 2017 - supported by Westlands, and in association with ChefWorks. ⁣You can register here:


  • Roe deer:
  • 1 saddle of roe Deer (on the bone)
  • 2 sprigs of rosemary
  • 2 sprigs of thyme
  • 1 bulb of garlic
  • 20g Oil (rape or vegetable)
  • 100g Butter (unsalted)
  • Roe Deer Sauce:
  • The bones and trimmings from the roe deer
  • 2.5ltr of brown chicken stock
  • 1 carrot
  • 2 stalks of celery
  • ½ bulb of garlic
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • ½ leek
  • 1 white onion
  • 20g oil (rape or vegetable)
  • 100g butter
  • Raw spiced cauliflower:
  • ½ cauliflower
  • 20g coriander seeds
  • 20g chives
  • Caramelised Cauliflower:
  • ½ cauliflower
  • 2 sprigs of rosemary
  • 2 sprigs of thyme
  • ½ bulb of garlic
  • 100g of butter (unsalted)
  • 1 sheet silicon paper (cartouche)
  • Oats and Nuts:
  • 50g of hazelnuts
  • 100g of porridge oats
  • 25g of honey
  • 1 banana shallot
  • 2 sprigs of rosemary
  • 2 sprigs of thyme
  • 25g butter
  • Salsify:
  • 300g salsify
  • 200ml red wine
  • 100ml port
  • 50g butter
  • 2 sprigs of rosemary
  • 2 sprigs of thyme
  • 2 cloves of garlic
  • Game Chips:
  • 2 good frying potatoes
  • Garnish:
  • 1 punnet of brambles
  • ½ tub of nasturtium leaves


Roe deer:
Bone and trim the saddle of deer. Cut one of the loins into 6 equal pieces and marinade in a little of the oil and half the herbs. When needed pan sear in a hot nonstick pan, add the other half of the herbs and 2 slightly crushed garlic cloves. Once you have achieved the correct colour add the butter and baste. Remove from the pan and finish in the oven at 180°C for 4 to 6 minutes depending on size. Once cooked place onto a plate with a cloche or bowl over the top and smoke with a smoke gun. Allow the meat to rest before cutting.
Roe Deer Sauce:
Roughly cut the vegetables and place into pressure cooker with a little of the oil and slowly caramelise. Place the roe deer bones into the oven and brown 10 min at 180°C. Once you have achieved a good colour on the vegetables add the garlic and the herbs and then the browned bones and the stock. Place lid on the pressure cooker and once up to pressure cook for 15 mins. Once cooked, pass the liquor into a wide bottomed saute pan and reduce. Once you have reduced by 2/3, mount with butter and pass into sauce jugs.
Raw spiced cauliflower:
Dry roast the coriander seeds. Blitz in the Thermo-mix add the cauliflower blitz until it looks crumbly. Remove season and mix in chopped chives put to one side until needed.
Caramelised Cauliflower:
Break the cauliflower into florets, cut each floret in half and place flat side down in a nonstick pan. Add the herbs garlic and half the butter. Cover with cartouche and carefully cook the cauliflower add the remainder of the butter if needed.
Oats and Nuts:
Roast the hazelnuts in the oven at 160°C for 5 minutes. Once roasted remove the skins in a dry cloth. Blitz in the Thermo-mix. Place on a tray with the chopped shallots, honey, butter and herbs. Bake in the oven at 160°C for 10 -12 minutes.
Wash, peel and cut the salsify into 8 pieces. Place into a small pot will all the other ingredients. Cover with a cartouche and cook until tender. Once almost cooked reduce the cooking liquor to establish a glaze.
Game Chips:
Wash the potatoes. Cut thin slices in the gaufrette section on the mandolin. Using a 35mm cutter cut little disks from the slices. Deep fry in 180°C until golden brown and crispy.

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