Roe, roe, roe your boat …

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Last Wednesday, lunch at Chef Tom Kitchin’s The Kitchin on Commercial Quay, Leith. Three course venison lunch to push Scottish Venison Day and spread the word.

We all need to eat more roe venison. That’s the message that the Scottish Venison Partnership wanted to impress on attending media at a lunch at The Kitchin in the run-up to Scottish Venison Day on 4 September. Here’s the menu.

Roe deer venison consommé served with ravioli of braised roe deer neck and foie gras, followed by:
A selection of roe deer offal served with sautéed Perthshire girolles and a garlic and parsley risotto, followed by:
Saddle of roe deer served with braised savoy cabbage and a pepper sauce.

Venison for dessert? No, instead a Delice of blackcurrant, praline and dark chocolate served with blackcurrant sorbet.

And here’s what it looked like with its jacket off before we ate it – that’s the roe deer, not the dessert (for those of a fragile disposition don’t click the link):

Thanks Tom and the team at The Kitchen – great lunch.