From Boiling Point · 2023-2023 · Reconstructed
Roasted Fallow Deer with Potato Terrine and Elderberry Sauce
Serve when
Plate it the instant the pass calls 'venison' — the dish Carly is betting the new menu on.
In the series
Season 1
- S1E2 · ~00:15:08 Venison is called through the pass repeatedly across the service, the kitchen tracking every ticket
- S1E2 · ~00:56:40 The full plate goes out: fallow deer with potato terrine, braised red cabbage puree, cavolo nero, and elderberry sauce — the dish sells out by the end of service
In the series
This is the dish Carly stakes her new menu on, and the episode makes sure the audience feels every point where it could fail: applewood chips arrive instead of apple sauce, the venison itself turns up frozen instead of fresh. None of it stops the plate going out looking the way she designed it, and by the end of the night it's the thing the room has sold out of — the closest the episode gets to a clean win.
Ingredients
- For the venison:
- For the potato terrine:
- For the braised red cabbage puree:
- For the elderberry sauce:
- To finish:
Method
- For the terrine, layer the potato slices in a buttered loaf pan, brushing each layer with melted butter and seasoning as you go. Cover with foil, weight it down, and bake at 350 F for about an hour, until fully tender. Cool, then chill overnight under the weight so it holds a clean slice.
- For the red cabbage, simmer the cabbage with vinegar, sugar, and stock until fully soft, about 40 minutes. Blend until smooth, then pass through a sieve for a silky puree.
- For the sauce, simmer the stock down by half, whisk in the elderberry preserve, and finish off the heat with the cold butter for shine and body.
- Slice the chilled terrine into portions and pan-fry until golden and hot through. Sauté the cavolo nero in a little butter until just wilted.
- Sear the venison in hot oil for 2 to 3 minutes a side for medium-rare — about 125 to 130 F in the center — basting in the last minute with butter, thyme, and garlic. Rest for 5 minutes before slicing.
- Plate the terrine and cavolo nero, fan the sliced venison alongside, spoon the red cabbage puree onto the plate, and finish with the elderberry sauce.
Substitutions
- Fallow deer: Farmed venison loin from D'Artagnan is the closest match and far easier to source than wild fallow deer; beef tenderloin works in a pinch but loses the gaminess the sauce is built to answer.
- Elderberry: Elderberry preserve can be hard to find outside the UK — blackberry or black currant preserve gives a similar tart-sweet depth to the sauce.
Beyond the recipe
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