Venison scotch egg

• First bring a pan of water to the boil and have a bowl of ice water close by. Gently lower the eggs and boil for 6 minutes, when the 6 minutes is up place the eggs into the ice water and allow to chill for at least 5 minutes.
• While waiting for these, combine the sausage meat, parmesan, venison mince and egg yolk, season with a little bit of black pepper. Once mixed well, weigh into the 80g balls and leave to stand in the fridge.
• By this time, the eggs should be chilled. Gently peel by cracking the shell on the side of the bowl (if you keep the egg underneath the water as you peel, it will help keep the egg from breaking) Remove the meat from the fridge and form each piece into a rough circle and form around the egg, taking care not to squash / break the egg. Once smoothed round, place each egg first into the egg white and then bread crumb. This acts as an extra protection when deep frying the egg to allow the meat to cook and not split open. When dipping into the egg mix, shake off excess and avoid uneven shape / thicker breaded areas.
• Now that the scotch eggs are ready, deep fry the scotch egg, lowering gently into a deep fat fryer at 190ºc for 3 minutes. If you don’t have a deep fat fryer you could use a heavy based saucepan with enough oil to submerge half the egg and continually move with a slotted spoon, taking great care. This would take a little longer to cook, about 6-7 minutes. Remove from the fryer and place into a preheated oven at 180ºc degrees for 2 minutes.
• Allow to rest for 2 minutes before cutting in half, season the yolk with sea salt and black pepper.

Roasted Onion Mayonnaise

• Start by melting the butter in a pan over a low heat, peel and finely slice the onion, and add to the pan with a pinch of salt and allow to gently sweat down until the shallot is translucent in colour. Remove from the pan and sit the onion in a sieve to pass off any excess butter. Then dry out on a piece of kitchen paper.
• And all the ingredients except the oil to a food processor, and switch onto to a steady speed. Slowly drizzle in the oil, whitest continuously blending until completely emulsified. If it begins to split, add a splash of cold water to bring it back together.

Roasted Loin of Fallow Deer

• Warm a frying pan over a medium-high heat. Season the venison loin with salt and pepper.
• Add a drizzle of oil to the pan, sear the venison evenly on each side. Finish with butter and baste.
• Rest for 5-10 minutes before serving.

Gentleman’s Relish Butter

• Gently melt 100g of the butter over a low heat and then dice the remaining 150g and leave to come up to room temperature.
• Add the Gentleman’s relish, lemon zest, a pinch of salt and cracked black pepper and the melted butter to a food processor.
• Switch on to a steady speed and allow the mix to combined then slowly add the remaining softened butter one cube at a time until the mix has completely emulsified.
• Roll out about 40cm of cling film. Wipe over the cling film with a cloth to smooth it out then repeat so you have to layers.
• Neatly spoon out the soft buttert into a log (around 3cm in diameter) in the centre of the bottom quarter of the cling film.
• Lift up the cling film from the bottom and wrap very tightly round the butter, then roll up the rest of the cling film around it.
• Roll the wrapped butter across the table until the cling film is taught and you have a smooth log shape. Tie a knot and repeat with the other end, ensuring you have squeezed out all the air. Tie the knots as tightly as possible.

Green Peppercorn Sauce

• Add the sugar to a pan over a medium heat and bring to a light caramel.
• Add the shallot, pinch of salt, garlic,herbs and peppercorns.
• Gently sweat down and then deglaze with the brandy and add the red wine jus.

Crisp Pomme Anna

• Start by melting your butter over a low heat with the rosemary, thyme and garlic to infuse.
• Line a deep baking tray approximately 3cm deep with baking parchment.
• Thinly slice the potatoes with a mandolin and layer evenly across the tray and brush with butter and season the layer. Repeat until you have filled the tray.
• Cover with baking parchment and press gently with another tray and bake in the oven at 180ºc for approximately 35 minutes.
• Leave to cool and then refrigerate over night to fully set off, then remove from tray and place on a chopping board and portion to 6cmx6cm squares then cut each square into 3.
• Deep fry at 190ºc for 2-3 minutes.