Spiced roasted roe deer, pumpkin fondant, pommes puree with braised shank

Spiced roasted roe deer, pumpkin fondant, pommes purée with braised shank

VENISON JUS (PREPARE IN ADVANCE)

INGREDIENTS

(serves 10)
2kg venison bones
50g duck fat (or 50ml oil)
200g mushroom trimmings
50ml wine vinegar
250ml port
500ml red wine
2 star anise
2cm liquorice stick, roughly crushed
2 litres veal stock/jus

METHOD
Chop up the bones into small pieces. Brown them on top of the stove in duck fat. Deglaze with vinegar. Add the mushroom and cook until evaporated. Pour over the port and reduce by half. Pour over the wine and reduce by half. Add star anise, liquorice and stock. Boil, skim and simmer for 90 minutes to two hours. Strain and pass through muslin.

BRAISED VENISON SHANK

INGREDIENTS
2 roe deer shanks
50g duck fat
300ml port
300ml red wine
1 bay leaf
4 sliced garlic cloves
2 star anise
2cm liquorice stick, roughly crushed
500ml veal stock/jus
Salt

METHOD
Colour the shanks on all sides in hot duck fat in an ovenproof pan. Remove from the pan and deglaze with port. Reduce to a glaze and add wine. Reduce by half. Add bay leaf, garlic, anise, liquorice and veal stock.

Return the meat to the pan. Season lightly, cover and bake for three hours in a slow oven at 150ºC, gas mark 2-3.

Cool venison and dice. Reduce cooking liquor to a glaze and stir in diced meat.

SPICE MIX

Blend to a powder 10g Sichuan peppercorns, zests of two oranges (dried), 5g coriander seeds, 3g green cardamoms and 4 juniper berries.

MAIN DISH

INGREDIENTS
10 x 150g pavés roe haunch
Spice mix (see above)
Salt
About 200g duck fat
1kg Desirée potato, freshly baked
150g butter
250g shank and glaze (see above)
500ml venison jus (see above)

METHOD
Coat the portions of venison in spice mix and add salt. For each portion, heat a little fat in a pan and sauté it until fragrant. Transfer to a hot oven and bake about 10 minutes to medium rare. Rest.

Scoop the flesh from the potato, mix in butter, venison shank and seasoning. For each portion, form a tablespoon-sized quenelle.

Reheat the jus (and, optionally, montez au beurre).

To serve, slice the meat. Set it on the potato and add a little jus. Surround with garnishes.

• David Everitt-Matthias's garnishes: saut‚d bay boletus, crosnes, Swiss chard with pine kernels, raisins and preserved lemon, and pumpkin fondant.