Fallow venison, salt-baked celeriac and chocolate tortellini
by Aaron Patterson

Ingredients

Fresh Meat

  • 520g of venison loin, preferably fallow, cut into 4 even pieces
  • 1kg venison bones

Oils & Vinegars

  • 50g of rapeseed oil
  • 3 tbsp of olive oil
  • 2 tbsp of rapeseed oil
  • 50g of balsamic vinegar

Dairy

  • 10g of butter
  • 1 egg
  • milk

Store Cupboard

  • 1 sprig of rosemary
  • 150g of pasta flour
  • 100g of cocoa powder
  • 1 pinch of salt
  • 3 egg yolks
  • 100g of dark chocolate chips
  • 500ml of chicken stock
  • 50g of chocolate
  • 1kg salt
  • 125g of egg white
  • 150g of lentils
  • salt
  • 2 tsp sweet chilli sauce
  • 50g of dark soy sauce
  • 2 tsp tomato ketchup
  • salt
  • black pepper

Fruit & Vegetables

  • 1 juniper berry
  • 1/2 carrot, roughly chopped
  • 1/2 onion, roughly chopped
  • 1/2 leek, roughly chopped
  • 1 celery stick, roughly chopped
  • 2 garlic cloves
  • 2 juniper berries
  • 3 tsp lime juice
  • 1 small celeriac, washed
  • 1 onion, finely diced
  • 1 garlic clove, finely diced
  • 1 celeriac, peeled and chopped into small even sized chunks
  • lemon juice
  • 50g of spinach

Beverages

  • 3 tbsp of water
  • 175ml of port
  • 350ml of red wine
  • 3 tsp passion fruit juice

Spices & Dried Herbs

  • 1 star anise
  • 1 tsp cumin powder

Delicatessen

  • 500ml of veal stock

Salad & Fresh Herbs

  • 20g of stem ginger, finely diced
  • 50g of samphire