Treacle-Cured Venison with Brown Butter Pommes Purée Recipe - Great British Chefs

Ingredients

• 100g of treacle
• 100g of water
• 2 venison loins, weighing approx. 180-200g each
• sea salt
• coarsely ground black pepper
• 1 dash of vegetable oil
• 300g of venison bones
• 190g of onion, diced
• 190g of carrots, diced
• 190g of celery, diced
• 150g of plum tomatoes, diced
• 1 bulb of garlic, split in half
• 300g of red wine
• 2.5l veal stock
• 1 sprig of thyme
• sunflower oil, for frying
• 125g of unsalted butter
• 250g of waxy potatoes, peeled and diced
• 50g of whole milk
• 100g of kale, variegated or purple if you can find it, leaves stripped into small pieces
• 40g of unsalted butter
• 150g of girolles
• 2 blackberries, halved
• 1 pinch of chopped parsley