Step 1

Venison

Step 2

Start by splitting the lower ribs open

Step 3

Using a sharp knife cut down both sides of the spin until you hit the top of the ribs joining the spin

Step 4

With a cleaver, gently remove the loin and the connected rib bones carefully on both sides

Step 5

Start now to saw the rib bones to a 5inch size and then french trim the bones clean.

Step 6

Remove all the silver sinus on the lion

Step 7

With butchers, twine start to tie the loin into a barrel shape making sure to go between each bone carefully. this with help keep the bone straight.

Step 8

In a hot large pan drizzle some vegetable oil, season the loin and sear quickly all over in the hot pan.

Step 9

Once seared remove and chill immediately, when chilled remove the butchers twine.

Step 10

Set aside in the fridge.

Step 11

Crepes

Step 12

In a metal bowl place the flour and the chopped parsley.

Step 13

Add the 3 whole eggs and the noisette cooked butter.

Step 14

Add 1/3 of the milk and whisk the mixture together.

Step 15

Now add the remaining milk and whisk again until smooth and place in the fridge to chill the mix.

Step 16

5.To cook the crepes, use a medium size non-stick frying pan and add a touch of vegetable oil (just a little) ladle the mixture into the centre of the pan and swirl it to the edges.

Step 17

Cook the crepes evenly on both sides lightly golden brown.

Step 18

reserve till needed.

Step 19

Mushroom duxelles

Step 20

Remove the stalks from the button mushrooms and dice them.

Step 21

Finely dice the shallots and the garlic.

Step 22

In a wide based, medium sized pan add a drizzle of vegetable oil.

Step 23

Sweet the shallots and garlic gently on a low heat with no colour.

Step 24

When softened add the button mushroom dice and continue to sweet until the liquid starts to come out from the mushrooms.

Step 25

Cook until all the liquid is evaporated and now add the cream and reduce until the cream coats the mushrooms.

Step 26

Remove from the pot and chill quickly.

Step 27

Reserve on the side until needed for the chicken mousse.

Step 28

Chicken mousse

Step 29

Trim and remove all the sinus in the chicken breasts and dice in to 2-3inch pieces.

Step 30

Place inside a chilled robot coup machine and blend until smooth

Step 31

Remove from the robe coup and place onto a drum sieve and push the chicken through the sieve .

Step 32

Weigh the chicken and then place into a metal bowl over ice

Step 33

Start to add the cream to the weight of 1.5 to the weight of the chicken gradually, mixing well until all the cream is incorporated.

Step 34

Add now the chilled mushroom duxelles to the mix and fold in gently

Step 35

Season at the very end and reserve in the fridge until needed.

Step 36

Wellington

Step 37

Start by laying out cling film on the bench (doubled up)

Step 38

lay down the crepes first evenly to the size of just larger than the venison rack

Step 39

Spread over the chicken and mushroom mousse and completely cover the crepes.

Step 40

Next add the parma ham by laying the slices out neatly on top of the mousse

Step 41

Using a pastry nossel and measuring the distance between the bones, push down and cut out the circles through the mix.

Step 42

Take the venison rack and line up the bones and place them through the holes encasing it around the venison rack. wrap around as tight as possible and set in the fridge .

Step 43

Roll out the puff pastry to just longer than the wrapped venison loin. As before measure out the distance between the bones and make them, using the pastry nossle cut out the whole. remove the cling film from the venison loin and repeat the process in wrapping the venison. tuck in the ends and egg wash the venison

Step 44

Cook at 180c fan 3 on temperature control to 34c core temperature.

Step 45

Allow to rest for 15-20 minutes before serving.

Step 46

Sweet potato chips

Step 47

Peel and shape the sweet potatoes and cut into wedges.

Step 48

In a pot add the potatoes and cover with cold water and bring to the boil.

Step 49

Drain the potatoes and allow to air cool.

Step 50

Blanch the potatoes in the deep fat fryer at 140c

Step 51

For serving, raise the temperature of the fryer to 180c and cook the wedges to golden brown and crispy.

Step 52

Venison sauce

Step 53

In a hot heavy based sauce pan start to roast the venison trimmings until well coloured to a dark golden brown.

Step 54

Slice the banana shallots length ways and crush the garlic

Step 55

Add them to the pot with the herbs and cook until soft.

Step 56

Remove the contents of the pan in to a colander

Step 57

Keep the pan hot and de-glaze with the sherry vinegar

Step 58

Scrap the bottom of the pan with a spatular and clean of the roasted bottom of the pot.

Step 59

Add back in the roasted bones and shallots and add the alcohol

Step 60

Reduce the alcohol to a glaze in the bottom of the pan

Step 61

Add the veal stock and bring to the boil.

Step 62

Reduce the heat to a simmer and cook the sauce gently

Step 63

Pass through a fine sieve and finish with the flaked nutritional yeast.