Ingredients

Ingredients For the venison

• 400g/14oz loin of venison

• 1 tsp coriander seeds, crushed

• vegetable oil, for deep-frying and frying the venison

• 1 floury potato, such as Maris Piper, peeled and cut into small cubes

• 1 tsp dried fenugreek leaves

• 250g/9oz goose or duck fat

• 2 cinnamon sticks

• 8 green cardamom pods

• 10 whole cloves

• 100g/3½oz peeled chestnuts

For the jus

• 4 tbsp vegetable oil

• 250g/9oz venison bones and trimmings

• 1 carrot, chopped

• 3 banana shallots, peeled, chopped

• 1 celery stick, chopped

• 1 white onion, peeled, chopped

• 500ml veal stock (substitute beef stock if unavailable)

For the chilli chocolate oil

• 15g/1oz dark chocolate, 100 per cent cocoa solids, broken into pieces

• 50g/2oz dark chocolate, 85 per cent cocoa solids, broken into pieces

• 2 tbsp olive oil

• 50ml/2fl oz groundnut oil

• pinch chilli powder

For the vegetables

• 100ml/3½fl oz water

• 4 small carrots

• ½ tsp sugar

• 50g/2oz butter

• 25ml/2fl oz double cream

• ¼ tsp ground cumin

• 6 baby purple carrots, sliced on the diagonal

• squeeze lemon juice

• ½ tsp cumin seeds, toasted

• 100g/3½oz curly kale, stalk removed, young leaves only

• 2 garlic cloves

• salt and freshly ground black pepper

Description

Recipe Uses 400g/14oz Loin Of Venison, 1 Tsp Coriander Seeds, Crushed, Vegetable Oil, For Deep-frying And Frying The Venison, 1 Floury Potato, Such As...

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