Winter cooking, elevated.

There’s something magical about preparing a meal in the heart of winter—fresh snow underfoot, the crackling fire, and the rich aroma of wild game paired with seasonal vegetables. This is cooking that connects you to the moment and the wilderness around you.

Today, we’re serving up a mouthwatering dish: Deer, sweet potato purée, seasonal vegetables and Hooké gin reduction. From the sizzle of the pan to the sweet tang of the Hooké gin reduction, every step of this recipe brings out the best in nature's bounty.

Try it for yourself! 

Ingredients
Serves 2 persons

• 300g deer fillet or sirloin
• 30g smoked lardons, diced
• 4 shiitake mushrooms, thickly sliced
• 6 Brussels sprouts, halved
• 12 raspberries
• 2 shallots, minced
• 4 oz Hooké gin
• 200ml veal demi-glace
• 200g sweet potato, mashed
• Butter
• Salt and pepper to taste

Method

1. Sweet Potato Mash

• Boil sweet potato in salted water until tender
• Drain, add butter, mash, and season.
  

2. Vegetables:

• Fry lardons until crispy.
• Add Brussels sprouts and cook until almost tender.
• Add mushrooms and cook until tender.
  

3. Deer:

• Heat butter in a pan until nutty.
• Season venison with salt and pepper.
• Sear venison to desired doneness (rare recommended).
• Add a sprig of fir for a wild flavour.
• Rest for as long as cooking time.
  
  

4. Hooké Gin and Raspberry Reduction:

• Sauté shallots in butter.
• Add raspberries and deglaze with gin.
• Transfer to a bowl.
• Reduce demi-glace in the pan.
  
  

5. Plating:

• Plate sweet potato mash, vegetables, and deer. 
• Drizzle with gin and raspberry reduction.