Venison with Ox Tongue and Pickled Tayberries Recipe - Great British Chefs

Ingredients

• 200g of fresh tayberries
• 1/2 strip of lemon peel
• 1 clove
• 55g of apple cider vinegar
• 50g of caster sugar
• 1 tsp sea salt
• 180g of water
• 1 ox tongue
• 2l water
• 20g of table salt
• 1 onion, halved
• 1 carrot, roughly chopped
• 1 celery stick, roughly chopped
• 1/2 garlic bulb, sliced horizontally through the middle
• 3 sprigs of thyme
• 750ml of red wine
• 2 large shallots, finely sliced
• 3 garlic cloves, finely sliced
• 1 sprig of thyme
• 450ml of game stock
• 80g of unsalted butter
• salt
• freshly ground black pepper
• 3 large potatoes, or 6 smaller potatoes, peeled and trimmed into 6 large rectangular blocks
• whey, or melted butter, to cover
• 720g of venison loin
• 1 dash of vegetable oil
• 6 handfuls of girolles, cleaned and trimmed
• 2 knobs of butter
• 1 bunch of cavolo nero