Ingredients

Damson Purée

• 1kg damsons
• 50g butter
• 100g sugar
• ½ lemon, juiced

Carrot Purée

• 1kg carrots, peeled and sliced
• 1 block cold butter
• ½ orange, juiced
• 2 cardamom Pods

Polenta Discs

• 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

Spice Mix

• ¼ cinnamon stick
• 1 tbsp coriander seeds
• 1½ tbsp cloves
• 2 tbsps four spice
• 2 tbsps black peppercorns

Venison Jus

• 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

Method

Damson Purée

1. Wash and remove the stones from the damsons.
2. Put the damsons and remaining ingredients into a vacuum pouch (or sealable plastic bag/Zip-lock).
3. Seal the bag and steam/poach until damsons are very soft (approx. 45 mins).
4. Remove the damsons and juices from the pouch and blitz.

Carrot Purée

1. Place carrots, butter, juice and cardamom into a vacuum pouch (or sealable plastic bag/Zip-lock).
2. Seal the bag and steam/poach for one hour.
3. Open bag and remove pods.
4. Place contents into blender and blend until smooth.

Polenta Discs

1. Infuse the chicken stock with the garlic, thyme, rosemary, salt and pepper.
2. Bring to the boil, let it sit for 5 minutes and strain through a sieve to remove the garlic and herbs.
3. Place the polenta in a large bowl over a pan of simmering water. Add the hot stock and whisk thoroughly.
4. Cling film the bowl and leave over the simmering water for 5 minutes.
5. 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.
6. Pour the mix into a bowl of a Kitchen Aid, or mixer. Beat with paddle attachment and add the butter and parmesan.
7. Line a tray with cling film and pour the polenta into the tray until 1cm thick. Leave to set in the fridge overnight.
8. 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.
9. Store in the fridge until needed.

Spice Mix

1. Gently toast the coriander seeds, peppercorns and cinnamon stick.
2. Grind together with cloves, pass through a sieve, mix with four spice and keep covered until needed.

Venison Jus

1. Heat the oil until almost smoking.
2. Add the venison and cook evenly until caramelised.