Ingredients

Ingredients For the port sauce

• 1 tbsp olive oil

• 2 banana shallots, halved, sliced into half-moons

• 1 garlic clove, chopped

• 1 bay leaf

• 2 juniper berries

• 1 sprig fresh thyme

• 2 tbsp Cabernet Sauvignon vinegar, or similar good quality red wine vinegar

• 500ml/17½fl oz ruby port

• 1 litre/1 pint 16fl oz veal stock or chicken stock

For the celeriac purée

• 1 tbsp olive oil

• knob of butter, for frying, plus 50g/2oz extra, cut into cubes

• 1 Spanish onion, chopped

• 1 large celeriac, peeled, chopped into 2cm/1in cubes

• 1 litre/1 pint 16fl oz chicken stock

• 100ml/3½fl oz double cream

• salt and freshly ground white pepper

For the cabbage

• 2 tbsp olive oil

• 2 banana shallots, chopped

• 1 carrot, chopped

• 2 garlic cloves, chopped

• 1 Savoy cabbage, chopped

• 80g/3oz pancetta cubes

For the venison

• 600g/1lb 5oz venison loin, cut into four equal pieces

• salt and freshly ground black pepper

• 1 tbsp olive oil

For the mushrooms

• 2 tbsp olive oil

• 1 banana shallot, chopped

• 1 garlic clove, chopped

• 300g/10½oz mixed wild mushrooms

• salt and freshly ground black pepper

For the spinach

• 150g/5oz butter

• 500g/1lb 2oz baby spinach

Description

Recipe Uses 1 Tbsp Olive Oil, 2 Banana Shallots, Halved, Sliced Into Half-moons, 1 Garlic Clove, Chopped, 1 Bay Leaf, 2 Juniper Berries, 1 Sprig Fresh...

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