Fallow Deer Roast

Fallow Deer Roast with Thyme and Savoy Cabbage Rolls 4 Servings


2lb/800gFallow Deer Roast
2tbspThyme, Stripped
3cups/1.2pint/6dl Beef or Wild Game Stock
1.5cup/0.6pint/3dlRed Wine
1cup/0.4 pint/2dl Stock Vegetables:
1tbspTomato Puree
4tbspShallot, Chopped
The Rolls
4pcsSavoy Leaves, Large
1lb/500gAlmond Potatoes
1.5cup/0.6pint/3dl Mushrooms, Cleaned and Chopped
0.5cup/0.2pint/1dl Sour Cream
3tbspFresh Herbs, Chopped
1pcsShallot, Chopped
0.5cup/0.2pint/1dlCheese, Grated
Butter, Olive Oil, Salt and Pepper


Heat the meat just before serving at 250º C/480º F, for 5 minutes and carve the meat and arrange on hot plates.


The Deer
  1. Trim the meat and sprinkle with salt, pepper and thyme.
  2. Brown all sides of the meat in butter.
  3. Bake the roast in the oven at 150º C / 300º F, use a meat thermometer. At 62º C / 140º F, put the roast to rest uncovered for at least 15-30 minutes or even longer.
  4. Heat and carve just before serving.
The Gravy
  1. Brown the remainings from trimming the roast with the vegetables
  2. Add tomato puree and stock.
  3. Bring to the boil and skim.
  4. After about an hour, strain the sauce, if necessary reduce some more.
  5. Flavour with salt and pepper and finally whisk in the butter.
The Rolls
  1. Bring salted water to the boil, let the savoy leaves boil for 2 min, then let them cool down in cold water.

  2. Boil the unpeeled potatoes in salted water. Then peel the potatoes and mash them with e.g. a whisker.

  3. Mix in the sour cream, butter, olive oil, salt and pepper.

  4. Fry the coarsely chopped mushrooms in butter with shallots.

  5. Add the herbs and mix it with the creamed potatoes.

  6. Put a lump of creamed potatoes on each cabbage leaf, roll them together

  7. Brush with butter

  8. Sprinkle with cheese and bake them just before serving