Venison, celeriac, crab apple, rowans & kale

Name: Venison, celeriac, crab apple, rowans & kale
Cuisine: Northern Europe
Ingredients: 3 cloves garlic, peeled; 1 kg chicken necks; 3 litres cold water, or just enough to cover, preferably filtered; 10 g thyme; 600-700 g, roe, red or fallow deer strip loin cut into four portions; 6 cloves garlic, unpeeled, slightly bruised; 2 sprigs thyme; Maldon sea salt and black pepper; Maldon sea salt and black pepper; 5 g cinnamon; 5 g juniper; 2 star anise; 50 g port; 50 g brandy; 1 litre reduced stock, from above; 400 g celeriac; 40 g butter; 4 g salt; 50 g double cream; 600-700 g, roe, red or fallow deer strip loin cut into four portions; 450 ml water; 450 g golden caster sugar; 112 g ättika (24% Swedish distilled vinegar); 112 g ättika (24% Swedish distilled vinegar); 500 g salted butter; 450 g golden caster sugar, for every 600 ml of juice; 500 g rowan berries; 2.5 kg crab apples; 2 cloves garlic; 5 g rosemary

Preparation info

Serves
4

Difficulty
Complex

Appears in

Glorious Game

By Ben Tish

Published 2019

About

This is one of our favourite autumn dishes; it truly encapsulates autumn. The crab apples marry well with the deer; they are one of its favourite foods. So it makes perfect sense to merge them together, adding rowan berries for a bit of bitter contrast and giving the dish a bit of zing from the pickling and nutty earthiness of the celeriac.

Ingredients

Europe
United Kingdom
Main course
Gluten-free
Autumn

Ingredients

Method