Chef Academy Showcase 2023 Cookbook

Pan-seared venison Method: Venison Jus 1 Make a stock by roasting the venison bones. Add roughly chopped mirepoix. 2 Once roasted, add to a large pan, covering in water and adding red wine, thyme and chopped tomatoes and 2 pig trotters. Allow to cook for 8-10 hours. 3 The pig trotters will thicken the stock as they release gelatin into the sauce and allow it to gain a beautiful, shiny glisten. They should be added after all of the other ingredients, as the gelatin may catch on the bottom of the pan if they are added first. 4 Pass the bones out of the stock and skim the fat off the top. Reduce by half. 5 Meanwhile, make a reduction by sweating off the shallot and mushrooms. Cover in red wine and reduce until almost no liquid remains, then add this to the stock. 6 Continue to reduce together until the desired consistency is achieved. Once ready, add the thyme and allow to sit on a low heat for the thyme to infuse. Then, season with salt and a little Cabernet Sauvignon vinegar. Season at this point to avoid the stock from being too salty and add the vinegar to create a richer finished product. 7 Pass through a fine chinois. 8 Heat up to a boil and add fresh blackberries, to serve. Celeriac Purée 1 Thinly slice the celeriac trim in the Magimix on the slicer attachment. Add to a pan with the butter and cook quickly with a lid on the pan, stirring every 2 minutes to make sure it isn’t colouring on the bottom of the pan. 2 When the celeriac starts to go translucent, add the milk and salt, and cook until it’s just tender. 3 When the celeriac is cooked, separate it from the milk. Keeping the milk, add the celeriac into a blender jug; only half fill the jug, add just enough milk that the mixture will blend. 4 Add more milk if the mixture is too thick and season to taste. 5 Pass and chill with cling film, touching the surface of the purée to prevent oxidation. 6 Swipe onto a plate and flash to order. Ingredients: Venison Jus - 1 kilo of venison bones - 1 onion, large - 1 celery stalk - 1 large carrot - 1 clove of garlic - 4 tomatoes, chopped - 1 pig trotter - 2 x banana shallot - 4 white mushrooms - 400ml red wine - 8 sprigs of thyme - 1 tsp salt - 2 tbsp Cabernet Sauvignon vinegar - 16 blackberries (fresh) Celeriac Purée - 400g celeriac trim, sliced thinly - 25g butter - 100ml milk - Salt, to taste Blackberry Gel - 200ml blackberry purée - 2g agar-agar Celeriac Fondant - 1 Celeriac - save trim for purée - 2 tbsp honey - 1 tbsp lemon juice - 2 tbsp olive oil - 2 bay leaves - 4 sprigs of 2 thyme - 2 cloves of garlic - 50g butter continued on next page... 4 Serves: