Haunch of venison, sweet potato fondant, roasted winter roots, pear and sauce grand-veneur

METHOD

Winter roots

1. Peel and cut into desired shapes, then blanched in salted water until tender then refresh in ice water

Pears

1. Peel, core and cut each pear into 6 equal pieces

Sweet potato fondants

1. Seal sweet potatoes in a medium to high frying pan until taken on a nice colour
2. Heat the stock, wine, garlic and thyme in a sauce pan
3. Place sweet potatoes into a deep roasting tray, pour in stock to just below the top of the potatoes then add the butter and thyme
4. Cook in a pre heated oven at 180c for around 20-25 mins until tender 

Parsnip puree

1. Peel and chop the parsnips and potato and put into a saucepan, cover with milk and 150ml water and add a large pinch of salt. Cook until very soft
2. Drain in a colander, then press to remove excess moisture. Blitz in a food processor, pass through a fine sieve then beat in the butter

Sauce grand-veneur

1. Pour red wine and port into a sauce pan and boil to reduce by one third
2. Add stock, cream and red currant jelly and reduce it to a good consistency, should lightly coat a wooden spoon
3. Finish by melting in the chocolate and season to taste

To cook

1. Pre heat oven to 180c
2. Put sweet potato fondant into oven to reheat
3. Meanwhile have 2 large frying pans up to temperature to a medium high heat
4. Seal venison steaks on all sides in one pan whilst in the other pan saute off the root vegetables and pears
5. Put both the venison and vegetables in the oven and roast for around 5-6 mins
6. Remove venison, roasted vegetables and fondants from the oven. Cover vegetables with tin foil and leave in a warm place while the venison rests for 4 minutes
7. While the venison is resting reheat the parsnip puree and sauce

To plate

1. Place a table spoon of the parsnip puree onto each of the for plates and drag over with a palate knife
2. Put the sweet potato fondant at the top of the puree
3. Arrange the roast vegetables attractively around the plate
4. Carve venison in two and place at either end of the plate
5. Pour sauce into 4 serving jugs
6. Serve and enjoy