Venison loin and bolognese

Ingredients

Fresh Meat

  • 600g of loin of venison, bone out
  • 200g of venison mince
  • 2kg venison bones

Fruit & Vegetables

  • 50g of carrots, finely diced
  • 50g of onion, finely diced
  • 50g of celery, finely diced
  • 1 garlic clove, minced
  • 1 plum tomato, peeled and diced
  • 1/2 carrot, diced
  • 1/2 leek, diced
  • 1/2 onion, diced
  • 4 juniper berries
  • 2 juniper berries, crushed
  • 1 celeriac, cut into medium cubes
  • 1 garlic clove, bruised

Salad & Fresh Herbs

  • 1 tsp fresh thyme, chopped
  • 2 sprigs of fresh thyme
  • 2 bay leaves
  • 2 sprigs of fresh thyme

Beverages

  • 200ml of red wine
  • 750ml of red wine
  • 200ml of port, cooked until reduced to 30ml

Cooking Sauces

  • 500ml of brown chicken stock
  • 1000ml of brown chicken stock

Store Cupboard

  • 1/4 juniper powder, teaspoon
  • 1 tsp redcurrant jelly
  • 1 tsp redcurrant jelly
  • chicken stock, enough to cover
  • salt
  • ground black pepper

Oils & Vinegars

  • olive oil
  • 50ml of sherry vinegar
  • vegetable oil

Delicatessen

  • 300ml of veal stock, concentrated

Dairy

  • 200ml of double cream