Venison Cannelloni Recipe - Great British Chefs

Ingredients

• 40ml of vegetable oil
• 400g of venison haunch, cut into 1cm dice
• 2 carrots, peeled and cut into 1/2cm dice
• 2 onions, peeled and cut into 1/2cm dice
• 2 celery sticks, cut into 1/2cm dice
• 3 juniper berries, crushed
• 1 1/2 garlic cloves, crushed
• 1 1/2 tsp tomato purée
• 140ml of red wine
• 600ml of venison stock
• 2 sprigs of thyme
• salt
• pepper
• 188g of 00 flour
• 1/2 tsp salt
• 2 tsp olive oil
• 3 egg yolks
• 1 egg
• 20g of butter
• 300ml of milk
• 75ml of double cream
• 20g of flour
• 190g of Parmesan, finely grated
• vegetable oil, for deep-frying
• 100g of kale
• 1 knob of butter
• 1 dash of olive oil
• 120g of girolles
• Parmesan, for grating
• sea purslane
• winter truffle, optional