Ryan and Liam Simpson-Trotman served up tasty Chilterns Muntjac deer with seasonal vegetables on James Martin’s Saturday Morning.

The ingredients are: 1 saddle loin of muntjac, only need approx. 160g of meat at Room Temperature, 500ml duck fat, 3 blackberries, 35ml Ready Red wine Jus per person, Handful Scottish girolles, 50g butter, Thyme, 2 cloves of garlic and Dash of sherry vinegar.

For the Confit Hispi Cabbage: 1 halved and cooked in; 50ml White Wine Vinegar, 1tsp Salt, Splash of water, Salt and pepper.

For the house dressing: 30ml veg oil, 20ml White Vinegar, 10g Dijon mustard, Cobnuts, roasted, 100ml grapeseed oil, 2 lemons, juice of, Long pepper to season finished dish, A few leaves of Sea Aster and a few leaves of Garden Chard.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.