Seared roe deer loin, yellow peas with pancetta, marinated vegetables and apples


This recipe is my absolute favorite among all the great dishes Honza has cooked at home yet. The combination of meat, peas and marinated vegetables just works: I love pulses and the apples add amazing crispiness to the dish. I give it ten out of ten!

 For 2 portions:

200 g roe deer loin
50 g finely chopped onion
1 clove of garlic
20 g finely chopped pancetta
100 g dried yellow peas
1 Golden Delicious apple
1 red radish
1 carrot
thyme, sage, rosemary, bay leaf
chicken stock
a little bit of lemon

Prepare the sides first, Honza chose simple yellow peas with a little twist. In a saucepan, caramelize the pancetta along with onion and garlic until very brown. Put in the peas and pour over some boiling water (H. uses kettle, because as he says, he doesn’t want to cook peas all day). Add 2 bay leaves and a little stock but do not put in any salt yet. After about 30 minutes the peas should be al dente. Let it cook a bit longer, so that it is soft and finish it with some butter.

Season the meat with salt and pepper. Sear it on all sides, add the herbs, butter and leave it bubbling in the pan. Then pour it over the meat, so that it shines nicely. The roe deer should be rare, we had just a tiny bit, so it came out medium rare. Move the meat on a plate, and if the butter did not burn in the pan, pour it over the meat. Drizzle with a touch of lemon juice.

Cut the carrot into stripes using a vegetable peeler. Cut the red radish into thin slices, drizzle with vinegar – you can use white balsamic vinegar or white wine vinegar (with caution). Add a little coarse salt, and the ingredients soften in a bit. Cut the apple into thin slices and use pastry rings to create desired shapes.

Arrange everything on a plate, add the peas, meat, vegetables, apple and drizzle with juice of butter and lemon. Enjoy!