Lorna McNee's Venison With Pepper Sauce and Celeriac Purée Recipe

Ingredients

• 10g of pink peppercorns
• 10g of cinnamon stick
• lemon zest, from 1 lemon
• 150g of lemon juice
• 200g of cane sugar
• 500g of water
• 4 quinces
• 1/2 onion
• 1 garlic clove, minced
• 125g of brandy
• 125g of Madeira
• 125g of port
• 250g of pork fat
• 250g of chicken livers
• 500g of venison trimmings
• 250g of pork mince
• 2 eggs
• salt
• vegetable oil, as needed
• 500ml of whole milk
• 1 celeriac, peeled and diced
• 50g of butter
• 50g of creamed horseradish
• 1/2 lemon, juiced
• 200g of pickled walnuts
• 50g of water
• 3g of agar agar
• 250g of fresh chives
• 175g of vegetable oil
• 250g of fresh parsley
• 100g of venison trimmings, diced
• 1/2 shallot, diced
• 1/2 carrot, diced
• 1/2 celery stick, diced
• 250g of brandy
• 250g of red wine
• 250g of reduced veal stock
• 20 salted Kampot peppercorns, cracked
• 20 flat-leaf parsley leaves, finely chopped
• vegetable oil, for cooking
• salt, as needed
• red deer loin, 80g per person
• butter
• garlic cloves
• thyme sprigs
• sprig of rosemary
• 1 lobe of foie gras, about 20g per person
• Swiss chard leaves, blanched