2lb / 800 g Fallow-deer roast
2 tbsp Thyme, stripped
3 cups / 1.2 pint / 6 dl Beef or wild game stock
1 ½ cup / 0.6 pint / 3 dl Red wine
1 cup / 0.4 pint / 2 dl Stock vegetables: carrot, garlic, parsnip, celeriac
1 tbsp Tomato puree
4 tbsp Shallot, chopped
4 large Savoy leaves
1lb / 500 g Almond potatoes
1 ½ cup / 0.6 pint / 3 dl Mushrooms, cleaned and chopped
0.5 cup / 0.2 pint / 1 dl Sour cream
3 tbsp Fresh herbs, chopped
1 Shallot, chopped
0.5 cup / 0.2 pint / 1 dl Cheese, grated
Butter, olive oil, salt and pepper
Trim the meat and sprinkle with salt, pepper and thyme. Brown all sides of the meat in butter. Bake the roast in the oven at 150 C / 300 F, use a meat thermometer. At 62 C / 140 F, put the roast to rest uncovered for at least 15-30 minutes or even longer. Heat and carve just before serving.
Brown the remainings from trimming the roast with the vegetables, add tomato puree and stock. Bring to the boil and skim. After about an hour, strain the sauce, if necessary reduce some more, flavour with salt and pepper and finally whisk in the butter.
Bring salted water to the boil, let the savoy leaves boil for 2 min, then let them cool down in cold water. Boil the unpeeled potatoes in salted water. Then peel the potatoes and mash them with e.g. a whisker. Mix in the sour cream, butter, olive oil, salt and pepper. Fry the coarsely chopped mushrooms in butter with shallots. Add the herbs and mix it with the creamed potatoes.
Put a lump of creamed potatoes on each cabbage leaf, roll them together, brush with butter, sprinkle with cheese and bake them just before serving.
Heat the meat just before serving at 250 C / 480 F, for 5 minutes, carve the meat and arrange on hot plates.