Fallow deer, celeriac, prune, chocolate

Name: Fallow deer, celeriac, prune, chocolate
Yield: Serves 4
Cuisine: British
Ingredients: deer saddle bones, chopped; rapeseed oil; deer saddle trimmings; 1 strip lemon peel; 1 strip orange peel; 6 black peppercorns; ½ vanilla pod, scraped; 200 ml water; 1 tsp black tea; 750 ml double cream; 4 sticks celery, juiced; Maldon sea salt; 100% bitter chocolate; brown butter, melted, at room temperature (enough to brush the deer loin with); fresh juniper branches; 1 quarter fallow deer loin; brandy to taste; 6 pitted prunes; 1 tsp yellow mustard seeds; 1 tsp black peppercorns; 2 bay leaves; 1 spring of thyme; 2 sticks celery, chopped; 2 banana shallots, peeled and chopped; 1 carrot, peeled and chopped; veal stock; table salt, for seasoning; 100 g unsalted butter; ½ celeriac; 300 ml port

Preparation info

Serves
4

Difficulty
Complex

Appears in

Glorious Game

By Ben Tish

Published 2019

About

For me, game season in the UK is a really special time of year to be celebrated, and wild deer is one of my favourite meats. Cooking with deer is a pure joy – the meat is so flavourful and only needs a simple garnish to showcase its quality.

Ingredients

Deer sauce

deer saddle bones, chopped
rapeseed oil
deer saddle trimmings
veal stock
1 carrot<

Europe
United Kingdom
Main course
Gluten-free

Method

For the deer sauce, place the chopped bones into a roasting tray and dress with a little rapeseed oil. Roast at 170°C/325°F/gas mark 3 for 20 to 30 minutes until browned.

In a large heavy-based pan add a little oil and gently c