Roasted deer loin with chestnuts & fingerling potatoes, red currant rhubarb sauce
Roast
Roasting
This recipe was inspired by game season. The perfect pairing for game is something tart and sweet to offset the big flavor of the meat. Remembering I had loads of fresh red currants in the freezer, I decided to make a rôti de biche-roast of doe (female deer). <br />At my aunt's country house, there are cherry trees and currant bushes producing too much fruit for anyone to handle. Somehow I got saddled with all the currants this summer and since I am not really a “canner” and didn’t have time to use them right away, I decided to freeze them. <br />The sauce is also great after it cools and resembles jam or chutney. We served it with foie gras and toasted bread on Christmas Eve and everyone loved it.
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