For the venison, heat pan, season, add oil to pan, ensure pan is extremely hot, seal venison in the pan then put in over for a few minutes then leave to rest.
For the croquettes make mash potatoes, leave to cool, fry bacon then add to mash and add small cubes of cheese to the mash, mix then pani and bread crumb deep fry or pan fry until golden brown
For the celeriac purée, heat the oil and butter in a separate pan over a medium heat. Add the onion and fry gently to soften, but not colour.
Add the celeriac and fry for one minute, then add the stock. Bring to the boil, then reduce the heat to simmer until the celeriac is tender.
Drain the celeriac and onion mixture and reserve the stock. Allow to cool for a few minutes.
Place the celeriac and onion mixture into a food processor with a few tablespoons of the reserved cooking stock. Add the 50g/2oz butter and blend until smooth.
Transfer to a bowl or jug and add the cream and season to taste with salt and freshly ground white pepper. Set aside and keep warm.
For the spring greens, cut the trimmed spring greens in half lengthways. Bring a wide, shallow pan of salted water to the boil and add the spring greens. Bring back to the boil and cook briefly, about 1-2 minutes, then drain well. add to shallot and garlic butter season taste and serve
For the shallots and leeks simmer in a pan of water for 1 to 2 minutes then drain and refresh in ice water put a hot pan on and place shallots and leek in until they darken slightly
For the celeriac crisp peel celeriac in to strips blanch for 10 seconds in water refresh then leave in hot plate over night season well with pepper and a little salt
For the juniper jus crush juniper berry mix with veal jus and a little game jus taste and serve