gastrique

Combine all of the ingredients and cook to 360g.

beetroot purée

Combine all of the ingredients and bring to a boil, whisking well for at least one minute, or until the Gellan F has fully hydrated.
Pour in to a half gastro immediately to set.
Leave to set at room temperature.
When fully set, blend quickly and pass through a chinois. Reserve in the fridge until required.

pickled bilberry gel

Dissolve the sugar in the vinegar and then add the water.
Transfer to a container and then add the bilberries. Leave for at least one month to pickle.
After one month, blend on high speed and pass through a chinois.
Weigh the liquid and calculate 1% of its weight.
Add that weight in Gellan F and repeat the process as for the beetroot purée.

venison sauce base

Roast the venison bones in a hot oven (200c) until evenly browned.
In a large pressure cooker, roast the onions until caramelised.
Add the star anise and continue to cook for 10 minutes or so.
Add the bones to the onions and star anise and then cover with just enough water to cover.
Deglaze the roasting trays with water and add to the pressure cooker.
Cook at full pressure for one hour. Pass through a chinois and then through a muslin cloth and chill overnight.
The next day, remove the fat and any impurities from the surface of the stock.

venison suce

Add the reduced alcohol to the reduced venison stock and then add the toasted peppers and the lightly crushed juniper.
Add the lemon thyme.
Taste every 30 seconds to check the flavour.
When the desired flavour is achieved, pass through a superbag and reserve.

spiced pepper butter

Toast the peppers and the juniper berries in a warm pan until fragrant and add to a pestle and mortar.
Crush coarsely and add back to the pan.
Add the butter and cook until fragrant.
Pass through a chinois and reserve warm in a quarter gastro.

finish

Cook the venison in a hot pan of foaming butter and then transfer to a warm oven of around 130c.
Cook until pink, approx. 3 minutes.
Rest in the warm spiced butter for at least 10 minutes.
Spoon the beetroot purée to the side of the plate and then the venison next to it.
Add the elderberries in to the sauce and sauce in between the purée and the deer.
Place the blanched and lightly dressed Brussel sprout leaves down the side of the venison, as well as the wild mustard leaf.