Fillet of Fallow Deer with Noodle Pancakes, Fondant Sweet Potato and Shitake Mushrooms

11 September 2006
Fillet of Fallow Deer with Noodle Pancakes, Fondant Sweet Potato and Shitake Mushrooms


70g oil
140g fillet fallow deer
Salt and pepper
40g butter
4 shiitake mushrooms
100g peeled sweet potato
1-2tbs stewed red peppers (see recipe below)
100g noodle pancake mixture (see recipe below)
3-4 small blanched pak choi
2-3tbs soy and sesame vinaigrette (see recipe below)
2tbs soy and sesame vinaigrette with egg


Heat a third of the oil in a pan till it smokes. Season the fillet generously and brown on all sides. Transfer to a very hot oven for three minutes. Rest for five minutes before carving.

Cut the sweet potato into four 3cm x 1cm cylinders. Brown both sides in a little oil and season. Add a third of the butter to the pan in which they are cooking and transfer to a hot oven until cooked through. Sauté the seasoned mushrooms in a little oil and butter and reserve.

Heat the rest of the butter and a little oil in a blini pan. Add the pancake mixture and fry both sides till golden brown. Stir-fry the pak choi.

To assemble put the pancake in the centre of the plate brush lightly with soy vinaigrette and cover with pak choi. Cut the meat in half and arrange on top.

Spoon a little of the red peppers on to each piece of sweet potato cover with a mushroom hat and arrange around the plate.

Drizzle the rest of the soy vinaigrette in the gaps and finish with blobs of the vinaigrette containing egg.


(Makes about 750g)


250g fine Chinese vermicelli
3-4tbs sesame oil
1-2tbs chilli ginger sauce
8-10tbs chopped coriander
4 eggs


Boil the vermicelli in salted water and drain thoroughly. Heat oil in a wok add the chilli sauce and toss the noodles in the oil till well-coated. Cool and reserve. Before making the pancakes combine with coriander andbeaten egg.


(Makes about 500g)


2 large red peppers
3 shallots finely diced
2 cloves garlic crushed
200g tomato purée
Salt and pepper


Char two large red peppers in a very hot oven. Put them in a plastic bag to steam and peel away the skin. Dice coarsely. Sweat the shallots and garlic till transparent. Add the tomato purée. Cook out over a low heat. Add the peppers and simmer about 15 minutes. Season with salt pepper and sugar.


Millar never measures the proportions for these vinaigrettes but this is roughly how it is made.

Infuse garlic with Kikkoman soy mushroom soy thick soy ketjap rice wine vinegar and sesame oil for 48 hours then blitz.

To make the egg version blitz the vinaigrette with whole egg.

The pancakes are made with a mixture of noodles sesame oil and chilli ginger sauce

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