venison

Prepare the venison haunch by carefully removing the seams in between the muscles leaving you with single muscle joints. Match them up to similar sizes.
The small pencil fillet will take much less cooking and trimming than the thick muscle at the top of the leg.
Season the meat with the smoked salt and black pepper.
Pre-heat a thick bottomed stainless-steel pan.
Sear the venison to a deep golden colour, we will cook all the way in the pan, so this is crucial.
Cook to 48 degrees in thicker pieces and rest on a cooling rack. The smaller bit just needs a heavy sear.
Rest for 4 minutes.
Pour off the excess fat and increase the heat.
Return the venison to the pan add the butter and let it foam add crush the sage in your hands and add It and the garlic to the butter.
Add 2 tablespoons of your peppercorn sauce and glaze the meat.
This whole process should be done quickly not to overcook the meat.
Remove the glazed meat from the pan and carve.

peppercorn sauce

Toast the black peppercorns in a heavy based pan until fragrant.
Add the neutral oil and the shallots, sweat until tender with no colour.
Add the Courvoisier and flame off the alcohol.
Reduce until dry.
Add the veal stock and reduce by half.
Chand into a new pan and add the cream.
Reduce by half.
Chop the green peppercorns and add with a tablespoon of the brine.
Finely dice the nasturtium and add just before serving.
Adjust salt and lemon juice to taste.

rosti chips

Line a gastro tray with parchment.
Wash and squeeze out the excess water from the potatoes.
In a large bowl thoroughly mix in the salt and butter.
Press into the tray.
Top with parchment paper and then tin foil.
Bake at 170 degrees full fan for 70 minutes.
Remove the foil and press until fully chilled.
Portion into chips.
Fry at 180 degrees until golden.

serve

Re heat the remaining peppercorn sauce finishing with the nasturtiums.
Fry your rosti chips until golden and allow to drain of excess oil on paper.
Carve your different cuts of the haunch.
I like to sauce the plate first and build the venison and rosti on top of it and finish with a selection of land cress, black mustard frills freshly cracked black pepper and some high quality grassy extra virgin olive oil.