venison

Prep venison loin, taking off all Sinue, fat and excess meat, until left with completely clean loin, roll tightly in cling film, leave to set for 3 hours.
Once set, remove from fridge portion into 100g pieces.
Season the loin with table salt, sear in high temperature pan for 10 seconds on each side, add butter, thyme, and garlic, baste and remove from pan.
Cook for one minute on each side in oven, turning the loin every time, the minute is up until cooked. Rest 5 minutes, carve.
Debone venison belly, brine in a 10% water to salt ratio for 24 hours.
After 24 hours, remove from brine, wash for 10 minutes, dry, sear off skin side and place in pressure cooker for 1 hour.
Set between 2 trays, dusting with meat glue on the flesh side before pressing overnight. Remove from fridge, portion. Sear on BBQ until caramelised.
Season sausage with table salt, straighten the sausage with your hands, cook in pan ensuring all the sausage is roasted equally, add butter, thyme and garlic. Baste sausage, rest and carve.

celeriac puree

Large pan, turn the butter into beurre noisette, add celeriac and cook until golden, add half stock and reduce by half.
Cook for 10 minutes until celeriac is soft, remove from heat, blend with the rest off the stock, season, pass through fine sieve, bottle.

blackberry ketchup

In a Thermomix, place the blackberry puree and gellan F, take to 100 degrees, set into suitable container, and set in fridge until firm.
Blend set puree with a pickle made of equal quantities sugar and chardonnay vinegar until smooth. Season with table salt, pass through fine sieve, bottle.

venison sauce

In a 220 degrees oven, roast venison bones until golden, set aside.
In a large pan, caramelise venison trim, add carrots and mushrooms and cook until golden, add shallots and sweat down.
Add brandy and flambe, reduce and add red wine vinegar, reduce to a syrup, and add madeira, thyme, garlic and peppercorns.
Reduce to syrup and add red wine, reduce, and add stock, finish with soy sauce and venison bones, bring down to correct consistency, pass through fine sieve and muslin cloth.