Cauli-kraut

Remove the leaves and stem from a cauliflower, finely chop and weigh. Add 2% salt.
Add to a sterilised kilner jar or sous-vide bag and ferment at room temperature for at least 10 days.

Haunch sausage

Chill the meat, mixer bowl and mincer parts in the freezer for 20 minutes before starting.
Dice the venison and pork and toss with the salt, pepper, herbs and spices.
Grind through a medium plate, working quickly to keep everything as cold as possible.
Transfer to the mixer bowl and mix with the paddle on a low speed for 30 seconds, add the milk powder and stream in the red wine to emulsify.
Line a bench with a sheet of cling film and arrange the sausage meat on top as a log, roll in the cling film to an inch thick. Tie the ends.
Steam at 63⁰c for 45 minutes. Cool in a blast chiller or ice bath before portioning.

Caramelised cauliflower

Roughly chop your cauliflower, then pulse in a blender on speed 4 until it resembles grains of rice.
Melt the butter in a pan and add the cauliflower, cook on a medium heat for 45minutes stirring regularly until deeply caramelised.
Deglaze with the maple verjus then add the cream and cook out for 5 minutes until slightly reduced.
Blend to a smooth puree, check for seasoning and adjust texture with xanthan.

Walnut wine dressing

Reduce the wine and vinegar to a glaze, then add the brown butter, mix well but don’t emulsify.

Venison saddle

Brush with butter and lightly season with salt, then roll the venison loin across a hot bbq. Cook for seconds not allowing the meat to sit still.
Brush with black garlic paste, rest for 5 minutes, then repeat the process until the meat is at 55⁰c

Service

Warm the cauli-krout with a little butter. Sear the sausages and heat through gently on the top rack of the bbq. Carve the venison, season and brush with butter.
. Warm the cauliflower puree, Arrange on a plate and dress with the split walnut dressing and fresh wood sorrel.