1. Make the jus: fillet the muntjac saddle, chop the bones small, remove the sinew from the muntjac and roll in clingfilm.
Prep the grouse, reserve the breasts and roast the rest of the bones and trim until golden brown. Meanwhile, roast the vegetables until golden brown.
Deglaze the bones with the red wine, then transfer to a sauce pan with the roasted vegetables. Add the chicken stock, whole damsons and thyme. Bring to the boil and simmer gently for 5 hours.
2. Make the rabbit mousseline; heat a little oil in a pressure cooker and gently cook the onion, carrot & celery. Meanwhile, prep the rabbit, remove the offal and reserve for another dish. Then takeaway the forelegs and hindlegs, cut in half, and add to the veg in the pressure cooker.
Remove the loin from the rabbit, and dice and set aside in the fridge with the diced chicken breast. To the pressure cooker add the white wine, bring to the boil and allow to simmer briefly, then add the chicken stock. Bring to the boil again then turn down, add the pressure cooker lid and pressure cook for 14 minutes. Allow to cool for 30 mins and then remove and shred the rabbit meat.
3. Add the passed cooking liquor to the jus. Reduce until the perfect consistency, adjust the flavour with damson puree & sugar if needed.
4. Make the pasta, allow to rest for 30 mins, then roll until thin. Store on cling film wrapped tray, rest for 30 mins. Cut into 12 x 12cm squares, and blanch for 15 seconds in boiling water, refresh in iced water. Drain and then store on a clingfilmed tray again, until needed.
5. Make the parsley root puree, sweat the parsley root and cook gently until soft. Blitz with the milk in a thermomix until smooth.
6. Make the mousseline: blitz the chicken and rabbit meat with some egg white in an ice cold thermomix. Pass quickly through the cold drumsieve into a bowl set over iced water. Stir in the cold cream, gently but efficiently and season with lemon, salt & paprika. Then stir in the diced, braised rabbit, chopped herbs. Wrap in some cling film and test. Transfer to piping bag.
Roll the cannelonis on top of oiled clingfilm, roll and tie in knots, store until needed.
7. Fry the cavolo nero in a little oil until crisp but still green. Drain and allow to crisp on some blue paper cut into a shape.
8. TO SERVE: Pan fry the muntjac and girolles. Confit the grouse. Poach the cannelloni for 8 mins.
9. Cut the meat and cannelloni to desired shape, and serve with the puree, girolles, wood sorrel & cavolo nero. Dress with the jus and serve immediately.