- 1kg damsons
- 50g butter
- 100g sugar
- ½ lemon, juiced
- 1kg carrots, peeled and sliced
- 1 block cold butter
- ½ orange, juiced
- 2 cardamom Pods
- 340g fine polenta
- 500ml chicken stock
- 700ml water
- 250g unsalted butter
- 60g grated parmesan
- 3 x garlic cloves (lightly crushed)
- 1 x sprig rosemary
- 1 x sprig thyme
- Salt and pepper
- ¼ cinnamon stick
- 1 tbsp coriander seeds
- 1½ tbsp cloves
- 2 tbsps four spice
- 2 tbsps black peppercorns
- 200g venison trimmings (diced)
- 60g shallots, carrot, celery (20g of each, finely diced)
- 6 black peppercorns
- 4 juniper berries
- 75ml por
- 150ml red wine
- 200ml veal jus
- Light olive oil
- Roe Deer
- 180g of roe deer loin per portion
- Wash and remove the stones from the damsons.
- Put the damsons and remaining ingredients into a vacuum pouch (or sealable plastic bag/Zip-lock).
- Seal the bag and steam/poach until damsons are very soft (approx. 45 mins).
- Remove the damsons and juices from the pouch and blitz.
- Place carrots, butter, juice and cardamom into a vacuum pouch (or sealable plastic bag/Zip-lock).
- Seal the bag and steam/poach for one hour.
- Open bag and remove pods.
- Place contents into blender and blend until smooth.
- Infuse the chicken stock with the garlic, thyme, rosemary, salt and pepper.
- Bring to the boil, let it sit for 5 minutes and strain through a sieve to remove the garlic and herbs.
- Place the polenta in a large bowl over a pan of simmering water. Add the hot stock and whisk thoroughly.
- Cling film the bowl and leave over the simmering water for 5 minutes.
- After 5 minutes beat the mixture with a whisk. Recover with cling film, continue to cook for 25 minutes, whisking intermittently until the polenta is cooked.
- Pour the mix into a bowl of a Kitchen Aid, or mixer. Beat with paddle attachment and add the butter and parmesan.
- Line a tray with cling film and pour the polenta into the tray until 1cm thick. Leave to set in the fridge overnight.
- Carefully tip the polenta out onto a clean table and cut into discs of 6cm in diameter. Cut out rounds from the centre of each disc of 1½cm in diameter.
- Store in the fridge until needed.
- Gently toast the coriander seeds, peppercorns and cinnamon stick.
- Grind together with cloves, pass through a sieve, mix with four spice and keep covered until needed.
- Heat the oil until almost smoking.
- Add the venison and cook evenly until caramelised.