Loin of venison with celeriac and potato mash and honeyed parsnips - Horfield and District Allotment

Ingredients

• 1 saddle of roe deer (or a loin of venison if it comes from a larger deer)
• 3 tbsp olive oil
• 2 sprigs thyme
• 3 cloves garlic, peeled and sliced
• 1 shallot, peeled and sliced
• 1 tbsp sunflower or olive oil
• 10g butter
• 2 shallots, peeled and sliced
• A pinch of chopped marjoram or thyme leaves
• 2 tsp medlar, quince or redcurrant jelly
• 120ml port
• 120ml red wine
• 570ml game or chicken stock
• 50g sun-dried cranberries (optional)
• Salt and pepper
• 1 head of celeriac (450g – 700g)
• An equal weight of potatoes
• 50g butter at room temperature
• 120ml warm milk
• Salt, pepper and nutmeg to season
• 2-3 large parsnips
• 2-3 tbsp duck fat or 1 tbsp oil and 20g butter
• 2 tbsp clear honey