Roasted loin of deer with seasonal vegetables and autumn fruits

Preparation time is 2 hours.

Ease of preparation is difficult.

Yields: 4 servings

Ingredients

• Red wine, reduced by ½ (500 millilitres)
• Onion (100 gram)
• Carrots (30 grams) Mire Poix
• Celery (50 grams)
• Black peppercorns (10 pieces)
• Juniper berries (10 pieces)
• 1 Bay leaf
• 2 sprigs, Thyme

Oil Marinade

• Grape seed oil (300 millilitres)
• Fresh Thyme (4 grams)
• Juniper berries (10 grams)

• Venison fillet, marinated for 24 hours (600 grams)
• Venison bones (500 grams)

Grand Veneur Sauce

• Wine marinade, reduced by ½
• Beef stock (1 litre)
• Mire poix, caramelised (100 grams)
• Portobello mushrooms, chopped (100 grams)
• 35% whipping cream (20 millilitres)
• Ruby Port (30 millilitres)
• Red wine vinegar (20 millilitres)
• Red currant jelly (5 grams)

Directions

1. Warm all ingredients and cool before using.
2. Drain the marinade.
3. Separate the herbs and vegetable mire poix.
4. Roast the venison bones in butter until caramelised (20-30 minutes).
5. Add all the remaining ingredients.
6. Bring to the boil, skim and simmer for 40 minutes; strain through a fine chinois.
7. Bring to a boil and skim the fat.
8. Reduce to the consistency of oil.
9. Correct seasoning.
10. Finish sauce with red vinegar and red currant jelly.

To Assemble

1. Roast venison loin in butter and crushed juniper to required doneness.
2. Spoon celery root puree in centre of plate.
3. Place celery hearts ‘at 2 o’clock’; spoon vegetable garnish around celery root puree.
4. Slice venison and place onto celery root puree.
5. Sauce the plate and finish with deep-fried herb leaves.