venison loin

Preheat the oven to 180°C / gas mark 4.
Season the venison loin with Maldon salt.
Heat a little oil in a hot pan and quickly sear the loin on all sides—about 10 seconds per side, just enough to colour.
Transfer to the oven and roast for 5–6 minutes.
Remove from the oven and rest for 5–10 minutes before slicing.

venison sausage

Chill all meats, bowls, and utensils until very cold.
In a small bowl, combine the nutmeg, juniper, salt, and rusk.
Add all minced meats to a mixing bowl and sprinkle over the dry mixture.
Mix thoroughly by hand until the mixture becomes tacky and well-bound.
Add 30–50ml ice-cold water and mix again until fully absorbed.
Cover and rest in the fridge for at least 1 hour.
Stuff into casings and twist into links (or form patties if preferred).
Steam at 68°C for 20 minutes, then chill and portion.
To finish, pan-fry until golden before serving.

roasted cauliflower & yeast purée

Melt the butter in a large pan. Add the cauliflower and a generous pinch of salt, then sweat until beginning to soften.
Add the milk and cook until the cauliflower is tender and the liquid has reduced by two-thirds.
Transfer the mixture to a blender, add the crème fraîche, and blend until completely smooth.
Pass through a fine sieve, then season with salt, pepper, and lemon juice to taste.

red wine sauce

Caramelise the onions and mushrooms in a little oil until deep golden brown.
Deglaze with the sherry vinegar, then add the red wine and reduce by half.
Add the beef stock, juniper berries, and thyme. Simmer and reduce to sauce consistency.
Pass through a fine sieve, then check for acidity and seasoning.

roasted cauliflower

Heat a pan with a little oil, add the florets, and deeply colour on one side.
Transfer to the oven and roast for 3–5 minutes, keeping a little bite in the centre.