Ingredients

Ingredients For the salted cocoa tuile biscuits

• 300g/10oz cocoa nibs (often sold as grue de cacao, available from online suppliers)

• 5g sea salt

• 300g/10oz caster sugar

• 100ml/3½fl oz liquid glucose (available in the baking aisles of larger supermarkets)

• 250g/9oz butter

• 100ml/3½fl oz milk

• 5g pectin

For the braised red cabbage

• 1 orange, zest and juice

• 10-12 black peppercorns

• 10-12 cloves

• 10-12 whole star anise

• 1 cinnamon stick

• 100g/3½oz demerara sugar

• 200g/7oz redcurrant jelly

• 50ml/2fl oz red wine vinegar

• 375ml/13fl oz red wine

• 1 large red cabbage, shredded

For the venison

• 1 long saddle of Mortimer Forest venison, well hung

• 6-12 thin slices smoked streaky bacon

• 50g/20z butter

For the red wine marinade

• 1 carrot, chopped

• 1 onion, chopped

• 1 head garlic, cloves peeled, roughly chopped

• 1 sprig thyme

• 1 stick celery, roughly chopped

• 1 leek, roughly chopped

• 12 black peppercorns

• 12 cloves

• 12 juniper berries

• 750ml/1¼ pints red wine

For the beetroot

• 6 large beetroot, peeled

• 5 litres/9 pints water

• 1 sprig thyme

• 1 head garlic

• 750ml/1¼ pints red wine vinegar

• 5 bay leaves

• 10-12 black peppercorns

• 375g/13oz caster sugar

• 100g/3½ oz salt

For the salsify

• 6 salsify, peeled and placed in acidulated water (to prevent browning)

• 1 litre/1 pint 15fl oz brown chicken stock

• 1 sprig thyme

• 3 garlic cloves

• 6 black peppercorns

• 3 bay leaves

• salt, to taste

• caster sugar, to taste

For the poached blackberries

• 110g/4oz caster sugar

• 110g/4fl oz water

• 150g/5oz blackberries

For the blackberry purée

• 500g/1lb 2oz blackberries

• 150g/5oz caster sugar

• ½ lemon, juice only

• 500g/1lb 2oz beetroot trimmings (reserved from the beetroot, see above)

For the sauce

• 100g/3½oz butter

• 500g/1lb 2oz venison bones, chopped

• 50g/2oz onion, chopped

• 50g/2oz carrot, chopped

• 12 juniper berries

• 2 sprigs thyme

• 2 bay leaves

• 500ml/18fl oz red wine marinade (from reserved venison marinade, above)

• 1 litre/1 pint 15fl oz brown chicken stock

• 50g/2oz good-quality plain chocolate, minimum 70% cocoa solids, finely grated

• 50ml/2fl oz crème de mûre (wild blackberry liqueur)

Description

Recipe Uses 300g/10oz Cocoa Nibs (often Sold As Grue De Cacao, Available From Online Suppliers) , 5g Sea Salt, 300g/10oz Caster Sugar, 100ml/3½fl Oz...

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