Roe Deer with Sesame and Coriander

Inspired by the recipes of Indian royalty, Atul Kochhar serves a light game dish with sweet tomato fondue and spicy apples
By Atul Kochhar
Roe Deer with Sesame and Coriander
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 10 minutes plus 1 hr marinating time
  • Effort: medium


  • 600 g roe deer fillet
  • 1 tbsp mustard, , prepared
  • 1 tbsp finely chopped ginger
  • 1 bay leaf
  • 1 tbsp black and white sesame seeds
  • 1 tbsp coriander seeds, coarsely ground
  • 1 tbsp vegetable oil
  • 1 pinches sea salt

For the tomato fondue

  • 500 g plum tomatoes
  • 100 g brown sugar
  • 100 ml white malt vinegar
  • 1 tsp black onion seeds, ground
  • 1 tsp cumin seeds, ground
  • 1 tsp coriander seeds, ground
  • 2 pods green cardamom, seeds ground
  • 1 bay leaf
  • 1 small piece cinnamon stick
  • 1 tsp grated ginger
  • 1 pinches sea salt

For the spicy apples

  • 1 tbsp vegetable oil
  • 1/2 tsp grated ginger
  • 1/2 red onions, thinly sliced
  • 2 granny smith or bramley apples, cut into batons
  • 2 sprigs lemon thyme
  • 1 tsp toasted cumin seeds, coarsely grounded
  • 1 tsp toasted coriander seeds, coarsely grounded
  • 1/4 tsp turmeric powder or English curry powder
  • 1/2 tbsp apple jam
  • 1 tbsp lemon juice
  • 1/2 tbsp mayonnaise
  • 1 tbsp finely chopped coriander leaves


1. Brush the mustard on the fillet and rub the ginger, bay, sesame, coriander, oil and sea salt on top. Leave to marinate for 1 hour before grilling.

2. For the tomato fondue: mix together the tomatoes, sugar, vinegar, ground spices, bay leaf, cinnamon, ginger and sea salt in a thick-bottomed pan and bring to the boil. Reduce the heat to a simmer and cook for 20-25 minutes until the mixture becomes the consistency of chutney.

3. For the spicy apples: heat the oil in a pan, sauté the ginger and onion until half cooked, you want them to retain a little bite. Add apples, lemon thyme, cumin, coriander and turmeric. Gently fry for 2-3 minutes, stir in the apple jam and lemon juice. Remove from the heat, add the mayonnaise and coriander leaves, mix well and keep warm until required.

4. Preheat the oven to 180C/ gas 4.

5. Heat a grill pan and sear the meat to get the grill marks all over. Finish cooking in the oven for 15-25 minutes or until cooked to your liking. Remove and rest the meat on a rack.

6. To serve, carve the meat in thick slices, serve with tomato fondue and spicy apples. Garnish with thyme sprigs.

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