Ingredients

Ingredients For the venison

• 2 tbsp juniper berries

• 1 tsp black peppercorns

• 4 tbsp olive oil, plus extra for frying

• 900g/2lb fillet of venison

• knob of butter

For the celeriac

• 1 celeriac, peeled and chopped

• 2 garlic cloves, peeled

• knob of butter

• 2 tsp white truffle oil

• 3-4 tbsp full-fat milk

• salt and freshly ground black pepper

For the vegetable baskets

• 3 large sheets filo pastry

• melted butter, for brushing

• 150g/5oz pancetta, cut into cubes

• 225g/8oz Brussels sprouts, finely sliced

• 12 peeled chestnuts, chopped

• 1 lemon, finely grated zest and juice

For the sauce

• 350ml/12fl oz red wine

• 1-2 tbsp redcurrant jelly

• 200g blackberries, plus extra for garnish

• 15g/½oz butter

• 2 squares dark chocolate, at least 70 per cent cocoa solids, finely grated

• 2-3 tbsp crème fraîche

Description

Scotch Collops Are A Traditional Scottish Dish Of Thin Slices Of Meat Or Minced Meat; This Version Uses Venison Flavoured With Juniper Berries And...

View Full Recipe