Saddle of Venison Recipe - Great British Chefs

Ingredients

• 4 venison steaks, each weighing 150g
• 50g of butter
• salt
• 1 celeriac
• 1 handful of Douglas fir pine needles
• 4 egg whites
• 150g of rock salt
• 150g of venison bones, roasted and browned in moderate oven
• 500ml of brown chicken stock, or enough to cover
• 2 carrots
• 2 onions
• 2 garlic cloves
• 80ml of red wine
• 1 celery stick
• olive oil
• 100g of hawthorn berry
• 100g of rosehips
• 50g of caster sugar
• 200ml of orange juice
• 4 shallots, caramelised and peeled
• 2 heads of cavolo nero, picked off the stalk and washed
• butter
• pepper