Braised Venison Shoulder With Chestnuts & Cider | Autumn Recipe

Ingredients

• 1.8 kg Rolled Shoulder of Venison Roast
• 12 chestnuts
• 250g Smoked Bacon Lardons
• 5 banana shallots, peeled and chopped, horizontally, into three
• 5 cloves of garlic, peeled and chopped
• 3 sticks of celery, chopped into chunks
• 6 fresh bay leaves
• 3 sprigs of fresh sage
• 2 tbsp plain flour
• 400ml dry cider
• 500ml homemade chicken stock
• 100g butter
• 2 celeriac
• 2 sprigs of fresh thyme