To marinade the roe deer:
1 -Trim any sinew from Roe Deer. Keep any trim for sauce later on.
2 - Cut the vegetables into chunky dice
3 - Roast vegetables off in a heavy based pan.
4 - Add the alcohol and cook out.
5 -Let the liquid cool and then marinade the venison in the liquor for 24 hours.
To make the sauce poivrade:
1 - Cut the vegetables into a small brunoise
2 - Roast off venison trimmings, add vegetables and roast.
3 - Once vegetables and venison are nicely caramelised, add in ½ the alcohol marinade and reduce by half. Add the second half of the marinade and reduce by a further half.
4 - Add in the game stock and reduce by half.
5 - Finish by adding the veal stock. Add the sprig of thyme, redcurrant jelly and crushed black peppercorns and let infuse for 10 minutes.
6 - Strain through double muslin.
7 - Freeze sauce so that any excess fat sets at the top. Later wash this off under hot water. This will give you a nice clean, full flavoured “sweet and spicy” sauce.
To make the salt-baked celeriac:
1 - Beat salt and flour together with the paddle in the kitchen aid.
2 - Add the egg whites and knead for five minutes.
3 - Rest the dough for 30 minutes.
4 - Roll out the dough to a thin sheet and then wrap around the celeriac. Brush with egg white.
5 - Bake in the oven at 180°C for 1 hour.
6 - Rest the celeriac for one hour and then take the head off the celeriac.
7 - Scoop out the inside of the celeriac and crush with the back of a fork.
8 - Place on the heat and grate in some truffle. Monte in some good quality butter and season with salt and butter.
9 - Glaze the celeriac and then put the chopped ingredients back inside and place the lid back on top.
To make the smoked farce:
1 - Sear off the livers and dice.
2 - Sweat the shallot and garlic gently in a pan.
3 - Once translucent, add the brandy, flame and reduce. When the brandy has reduced, add the madeira, flame and reduce. Then finely add the port and reduce until dry.
4 - Cool down the shallot mix then add to the mince. Add in the livers, eggs and seasoning.
5 - Roll into 20g balls. Freeze until firm and then pane in breadcrumbs. Deep fry until golden.