PEAR FONDANT

Bring all the ingredients to the boil. Allow to infuse for 1 hour. Pass. Peel the Williams Pears, stamp out with selected cutters.
Vac pac the pears with some of the cold liqueur and steam at 110 degrees for approx. 5 mins until just cooked. Plunge into ice water to chill.
Take some of the liquor, thicken with XG base. Season with fresh Poire Williams. Use to glaze the pear during service.

GLAZED CHESTNUTS

Melt the butter, gently sweat the sliced celery, shallot, crushed garlic. Season with salt and pepper. Add the herbs and deglaze with port and madeira. Reduce to a syrup.
Add the consommé and reduce down by half. Pass. Add the chestnuts to a vacuum bag, season with salt and add the passed cooking liquid. Cover with a cartouche, simmer gently.
Remove and place onto greaseproof paper. Pass the sauce and keep.

BLACKCURRENT CASSIS GEL

Mix the agar and the sugar together.
Bring the water and blackcurrant puree to the boil, add the agar, sugar and 100g of the cassis to the liquid and cook for 2mins, set on tray and blitz until smooth, add the extra 50g of cassis and adjust the consistency.
Pass through fine chinois and vac pac.

VENISON SAUCE (makes 30 portions)

Roast the trim in a pan until golden, strain the excess fat and then add the shallot mushroom garlic and roast well. Add the thyme bay leaf and peppercorns.
Once all roasted well together, deglaze with the vinegar, alcohol and reduce until syrup consistency, add the crushed berries and the sauce base and simmer skimming constantly.
Once reduced, pass through a super bag and reserve for refreshing later.

BEURRE NOISETTE DRESSING

Create a light beurre noisette with the salted butte rin a hot pan,remove from the heat and cool to room temp. emulsify with the mustard and vinegar and season well with pepper and salt.
For service ensure the dressing is warm.

HONEY GLAZED PARSNIPS

Caramelise the ritz honey in a pan until a deep golden colour,
add the butter and bring to the boil, add the peeled baby parsnips, season with maldon salt and add the thyme sprigs, gently cook in the oven at 160 degrees for approx. 5 minutes until just tender.
Chill and keep the cooking liquid to re heat.

PARNSIP PUREE

Peel, core and slice the parnsips approx 0.5cm thick.
Place into a vaccum bag along with the salt and butter and steam until fully cooked, strain the liquid before blending in a vitamix along with the double cream until smooth, adjust the seasoning and reserve for service.

PLATING

Place the Venison in a pre-heated oven and cook on a cooling rack 140degrees fan 3 probe to 42. Rest and then roast in a hot pan with foaming butter, garlic, rosemary, and thyme. Rest.
When the venison is away, glaze in reduced venison sauce and top with a even sprinkle of the peppercorn mix, fresh orange and picked thyme.
Warm the garnishes: glaze the chestnuts with butter and the cooking liquor.
Warm the pears in the poaching liquor.
Glaze the parsnip in the cooking liqueur and a small cube of cold butter.
To cook the kalettes, steam for approx. 1 minute until JUST cooked, then toss in the beurre noisette dressing and maldon salt.