Preparation time: 45 minutes Cooking time: 45 minutes Difficulty:*** Serves 4 200 g/7 oz pumpkin crushed pepper 400 g/14 oz wild mushrooms salt 400 g/13/4 cups butter 2 cloves garlic 2 shallots 4 large pickles in vinegar 1 fawn leg, bones removed 1 kg/2'/4 Ib potatoes 150 g/5'12 oz Danish blue cheese, sliced 1 rack of fawn, cut in thin chops 1 parsnip, diced 300 ml/1'/4 cups ale 200 ml/generous 3/4 cup creme fraiche 500 ml/2 cups game stock 2 tbsp cranberry coulis Before cooking the rack of fawn, be sure to remove the ends of the bones and smooth down any rough edges. This will make the final presentation all the more beautiful when it is served. When the meat has been browned in its skin, then cooked to perfection in the oven, transfer the meat to a chopping board and carefully carve the rack into individual cutlets. 1. Peel the pumpkin, cut in thin slices, then add pepper to taste and set the pieces aside. Clean a
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