Loin of aged Yorkshire red deer with celeriac, plum & sloe sauce

Name: Loin of aged Yorkshire red deer with celeriac, plum & sloe sauce
Yield: Serves 10
Cuisine: British
Ingredients: salt; green blackcurrants, unripe; 2 garlic cloves, peeled and crushed a few sprigs of fresh thyme; extra virgin olive oil; 1 saddle of aged Yorkshire red deer; 1 small head of celeriac, stalks and leaves intact, washed; 15 Granny Smith apples; 150 g unsalted butter; blackcurrant vinegar, to pickle; 25 g pumpkin seeds; 25 g sunflower seeds; 600 ml Empirical Spirits mineral water; a handful of preserved blackcurrants; butter; 300 g caster sugar; 100 g caster sugar; salt, to taste; 30 pink larch cones; 30 ml Fallen Pony Blend; 100 g butter; 2 kg fresh ripe British plums; pink larch pine syrup, to taste; sloe gin, to taste; citric acid, to taste

Preparation info

Serves
10

Difficulty
Medium

Appears in

Glorious Game

By Ben Tish

Published 2019

About

Wild venison is one of my favourite varieties of game during the winter months. We get ours from the stalkers up on the North York Moors, and forage the plums and sloes and preserve them for the darker months. By the time the venison becomes available the fruits are ready to make into a delicious sauce. The garnish for this dish could easily be adapted to suit any type of game.

Ingredients

Europe
United Kingdom
Main course
Preserve
Winter

Ingredients

Method