Deer with Black Salsify

Ingredients

• 600 g deer loin (pre‑trimmed)
• Salt
• Pepper
• 1 tbsp plant oil
• 250 ml game stock
• 500 g black salsify
• 1 untreated lemon (juice and zest)
• 3 tbsp butter
• 2 tbsp chopped hazelnuts
• chili flakes
• 2 slices ginger
• 0.5 Vanilla pod
• 1 cinnamon stick
• 1 bay leaf

Instructions

1. 1.

   Preheat the oven to 100 °C with fan and top heating.

2. 2.

   Rinse the meat, pat dry, season with salt and pepper, then sear all sides in hot oil until browned. Place on a rack (fat pan underneath) and roast in the oven for about 50 minutes to medium‑rare.

3. 3.

   Deglaze the drippings with game stock, reduce slightly, and season with salt and pepper.

4. 4.

   Wash, peel, and thinly slice the black salsify with a vegetable peeler. Immediately immerse slices in cold water with lemon juice. Once all sliced, drain and blanch in salted water for about 5 minutes. Drain and toss in 1 tbsp hot butter with hazelnuts. Season with salt, chili flakes, and lemon juice.

5. 5.

   Whisk the remaining butter with lemon zest, vanilla pod, cinnamon, and bay leaf until foamy.

6. 6.

   Plate slices of deer with black salsify and sauce, drizzle with the butter, and serve.