Celeriac Puree
Cut the celeriac into even size medium dice and put them in a bag with butter, and lemon juice. Steam until soft and then blend until smooth (1hour). Add milk if needed to let down.
Roast Parsnip
Peel and turn baby parsnips. Roast in a pan with hot oil and then add honey. Caramelise the honey and then add the butter, cook until tender. (15mins)
Cabbage
Finely Slice the cabbage.
Make an emulsion with the stock cream and butter and then blend.
Sweat the cabbage in butter and finish cooking in emulsion until sticky.
Venison Bon Bon
Smoke the pork fat for 1 hour.
Trim up the livers and then season them with selrose. Cook these in a hot frying pan until golden and crisp on the outside but still pink on the inside.
Finely bruniose the onion and garlic. Sweat these off and then add brandy and flame. Reduce to syrup. Add the Madeira and do the same and then also the port. Put to one side to cool down.
Mince all the meats including the livers and fat.
Put all ingredients into a mixer bowl and attach to the kitchen aid and mix well. Add the eggs and Season with selrose and pepper.
Role this mix into 16g balls and then freeze. Once frozen, double pane the balls in the breadcrumb mix and deep fry to order.
Shepherd’s Pie
Mince the venison haunch. Brown off the minced venison and pork and place to one side.
Finely dice the onion celery and carrot so that they are all the same size.
Sweat these off in a small amount of oil and season with salt to draw out the moisture.
Add in the browned mince and mix well. Cover with reimage stock and add in a bouquet garnish of thyme, Rosemary and bay leaf. Cook for 3 hours until thick and rich. Place into small individual pots and put in the fridge to set.
Finely slice the potatoes and cook slowly in duck fat and thyme in a bag in the steamer.
Once the potatoes are cooked place them gently onto the pie mix and then roast them in the oven at 180oC until hot and golden brown on top.
Venison Sauce
Dice the venison meat trimming and bruniose the vegetables. Roast the venison meat in a heavy-based pan until golden. Add in the vegetables and roast. Deglaze the pan with half the port and reduce. Then add the other half and do the same. Then add in the chicken stock and reduce then monte in the veal stock to sauce consistency. Pass through double muslin and freeze.
Once the sauce has set, was off any fat that is on the top and then melt the sauce. Add in the fresh chopped black truffle just before serving.