The gag-inducing liqueur and yoghurt concoction is the pub's entry in this year's Monteith's Wild Food Challenge, which runs this month and is sure to bring out the capital's more gregarious gourmands including Green Man function manager Sarah Wood who said she was "deered" in to trying the mixture which is on her "bucketlist".
"Curiosity got the better of me but it's not that bad - it's actually quite sweet."
Ms Wood reckons she deserves a pay rise after offering to test the buck's blend, sourced from Hannibal, a seven-year-old Geraldine sire stag with impeccable DNA...
The edgy emulsion adheres to food standards regulations and is stored cryogenetically in liquid nitrogen at minus-198 degrees Celsius until ready to mix. The optional $15 shot contains around 4000 sperm...
Below is The Green Man Pub's description of the full meal on offer, which goes by the name of The Stag's Roar:
Local venison denver leg and lightly crumbed lambs kidney on top of kumara celeriac mash. Accompanied by spinach, chili chocolate jus and a balsamic tamarillo. Matched with Monteith’s Barrel Aged Porter and an optional shot of STAG SEMEN!
Match With Monteith's Barrel Aged Porter
Rich, malty dark flavours of the Monteith's Barrel Aged Porter bring out the subtle nuances of the chili and chocolate jus, complemented by the distinctly gamey flavour of local venison and lightly breaded kidney.
There’s nothing more wild than a stags grunt and roar to exert its dominance during the rut (mating season). With this in mind we set ourselves a challenge to bring the stags roar right to your lips and provide diners with a challenge that’s like no other.