Roe deer:
Bone and trim the saddle of deer. Cut one of the loins into 6 equal pieces and marinade in a little of the oil and half the herbs. When needed pan sear in a hot nonstick pan, add the other half of the herbs and 2 slightly crushed garlic cloves. Once you have achieved the correct colour add the butter and baste. Remove from the pan and finish in the oven at 180°C for 4 to 6 minutes depending on size. Once cooked place onto a plate with a cloche or bowl over the top and smoke with a smoke gun. Allow the meat to rest before cutting.
Roe Deer Sauce:
Roughly cut the vegetables and place into pressure cooker with a little of the oil and slowly caramelise. Place the roe deer bones into the oven and brown 10 min at 180°C. Once you have achieved a good colour on the vegetables add the garlic and the herbs and then the browned bones and the stock. Place lid on the pressure cooker and once up to pressure cook for 15 mins. Once cooked, pass the liquor into a wide bottomed saute pan and reduce. Once you have reduced by 2/3, mount with butter and pass into sauce jugs.
Raw spiced cauliflower:
Dry roast the coriander seeds. Blitz in the Thermo-mix add the cauliflower blitz until it looks crumbly. Remove season and mix in chopped chives put to one side until needed.
Caramelised Cauliflower:
Break the cauliflower into florets, cut each floret in half and place flat side down in a nonstick pan. Add the herbs garlic and half the butter. Cover with cartouche and carefully cook the cauliflower add the remainder of the butter if needed.
Oats and Nuts:
Roast the hazelnuts in the oven at 160°C for 5 minutes. Once roasted remove the skins in a dry cloth. Blitz in the Thermo-mix. Place on a tray with the chopped shallots, honey, butter and herbs. Bake in the oven at 160°C for 10 -12 minutes.
Salsify:
Wash, peel and cut the salsify into 8 pieces. Place into a small pot will all the other ingredients. Cover with a cartouche and cook until tender. Once almost cooked reduce the cooking liquor to establish a glaze.
Game Chips:
Wash the potatoes. Cut thin slices in the gaufrette section on the mandolin. Using a 35mm cutter cut little disks from the slices. Deep fry in 180°C until golden brown and crispy.