Fallow Deer, Celeriac, Blackberry and Thyme Recipe

Ingredients

• 1 venison belly, deboned
• 1 venison loin
• 2 venison sausages
• butter, as needed
• 2 sprigs of thyme
• 4 garlic cloves, peeled but whole
• salt, as needed
• meat glue
• 800g of baking potatoes
• 450g of milk
• 300g of cream
• 300g of smoked goat's cheese
• 100g of unsalted butter
• 2kg venison bones, chopped up small
• 200g of venison trimmings, diced
• 2 carrots, chopped
• 200g of button mushrooms, sliced
• 3 shallots, sliced
• 160ml of brandy
• 250ml of red wine vinegar
• 300ml of Madeira
• 1 bunch of thyme
• 12 garlic cloves, chopped
• 15 black peppercorns
• 550ml of red wine
• 4l beef stock
• 100ml of light soy sauce
• 250g of blackberry purée
• 2.5g of gellan gum type F
• 62g of caster sugar
• 62g of chardonnay vinegar
• 4 king oyster mushrooms
• 500ml of vegetable oil
• 100g of garlic cloves, sliced
• 250g of unsalted butter
• 1 celeriac, peeled, flesh diced into 1cm cubes, trim reserved
• celeriac, sliced into round, thin slivers, for garnish
• 500ml of vegetable stock
• salt
• vegetable oil, for deep-frying
• blackberries, halved