Seared loin of venison with celeriac purée & baked plums - The Wild Rabbit

Ingredients

• 8 plums (roughly 400g)
• 4 bay leaves
• 2 sticks of cinnamon, halved
• 12 juniper berries
• 40g butter (optional)*
• 40g honey
• 2 tbsps water
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• generous pinch of salt
• twist of black pepper
• 1/2 tsp olive oil
• 2 venison loin medallions (roughly 160g each)
• 1/2 a medium celeriac, peeled and roughly chopped
• vegetable stock to cover
• 2 sprigs thyme, leaves only
• 15g butter