Venison loin

• Season the venison with salt and pepper
• In an ovenproof frying pan, colour the loins on a high heat in 1 tablespoon of oil, colouring them evenly all over
• Turn the heat to low and add a knob of butter and continue to cook until nicely caramelised, Add the garlic and rosemary to the pan.
• Rest on a plate with all the pan juices.

Venison faggot

• Pre Heat the oven to 180°C
• Place a pan on the stove on a medium heat.
• Drizzle the oil in the pan and cook the onion until soft, leave to cool.
• Place in a mixing bowl the mince, liver, herbs, salt, bread crumbs, egg and the cooked onion, mix until fully combined.
• Divide the mixture into 170g balls, and wrap in the caul fat.
• Place in an oven proof tray and cover with the Stock.
• Place in the oven for 20-25 minutes, basting every 7 minutes until fully cooked.

Pomme puree

• Place the potato in a large sauce pan and cover with cold water, place the pan on a high heat and bring to the boil, cook until soft.
• Place the potatoes in a blender, add the milk, rosemary, salt and butter and blend on full power for 60 seconds.
• Pass through a fine sieve, taste and adjust seasoning.

Cherry gel

• Place the water, puree and sugar in a pan and bring to the boil.
• Once boiling add the agar and stir for 3-5 min.
• Pour the mixture in a container and place in the fridge to set.
• Once set, place the mixture into a blender and blend until smooth.
• Pass through a fine sieve and pour into a bottle until required.