Venison saddle, sausage, elderberry huntsman sauce, pear and parsnip purée

Ingredients

Fresh Meat

  • 2 venison loins, cut from the saddle – 2 loins should weigh approx.1kg depending on the size of the saddle
  • 2kg venison bones

Oils & Vinegars

  • rapeseed oil
  • 1 dash of rapeseed oil
  • 2 tbsp of sherry vinegar
  • 1 dash of oil
  • oil, for deep-frying
  • 1 dash of oil

Dairy

  • butter
  • 200g of butter
  • 150g of butter

Salad & Fresh Herbs

  • 1 sprig of thyme
  • 1 sprig of thyme

Fruit & Vegetables

  • 2 garlic cloves
  • 6 Maris Piper potatoes
  • 6 shallots, peeled and sliced
  • 2 carrots, peeled and chopped
  • 2 garlic cloves
  • 1 handful of elderberries, or use blackberries or blueberries if unavailable
  • 4 parsnips
  • 4 pears, preferably Comice pears
  • cavolo nero, woody stems removed

Store Cupboard

  • salt
  • pepper
  • salt
  • pepper
  • 1l dark chicken stock
  • salt
  • pepper
  • salt
  • pepper
  • salt

Spices & Dried Herbs

  • 5 peppercorns, crushed

Beverages

  • 250ml of red wine
  • 100ml of port
  • 100ml of Madeira, sweet

Game

  • 8 venison sausages