Venison Loin Preparation

1. Remove the loin from the bone and set bones aside, trim any sinew and silver skin and roll in cling film. Refrigerate.

Venison Loin

1. Cut a 2-3 inch section of the rolled loin, remove the clingfilm and season.
2. Add a little oil to a pan on medium to high heat sear off all sides of the loin.
3. Add some un-salted butter, thyme and garlic, baste the loin with the foaming butter turning every 20 seconds.
4. Rest on a cooling rack for the same amount of time taken to cook. Carve and plate.

Rillette

1. Roughly chop the veg and add to a large gastro tray, roast the bones from the loin at 170c until golden.
2. Add the shoulder to the veg, bones and any trimmings from the loin. Cover with water and braise for 3-4 hours or until the bones slide out from the shoulder.
3. Remove the meat from the braising liquor and separate any bones and sinew. Be careful not to shred the meat to finely.
4. Pass the stock through a fine chinois and reduce with 500ml of quality red wine.
5. Add a small amount of the reduction back into the meat and gently fold through, roll into a sausage and refrigerate.

Carrot Puree

1. Slice the shallots and garlic and sweat off in a small amount of vegetable oil with a pinch of salt until translucent and tender.
2. Finely slice the carrots and add to the pan. Cover with water and bring to the boil. Simmer until carrots are fully cooked and falling apart.
3. Transfer to thermomix and blend adding butter a knob at a time. Blitz in the ultratex and pass though fine chinois.

Spiced Emulsion

1. Toast off all the spices and add to saucepan of oil, gently warm up and allow to infuse for 1-2 hours.
2. Slowly roast the garlic and squeeze into the oil. Cool the oil.
3. Add the egg yolks, vinegar and mustard to a food processor and blend till pale yellow, slowly drizzle oil in to emulsify.
4. Once all oil is incorporated add table salt and lemon juice to taste. Add a little water to adjust consistency in necessary.

Roast Heritage Carrot

1. Give the carrots a quick rinse and preserve the carrot tops for presentation.
2. Mix all ingredients together and coat carrots.
3. Cover tray with foil and cook at 180 for 20 mins or until tender.

Pickled Carrots

1. Peel and finely slice carrots on a mandolin, keep colours in separate containers.
2. Combine all other ingredients in a saucepan and bring to the boil, pull off the heat and allow to cool until slightly above room temperature.
3. Strain and pour over carrot slices.