Scotch Egg:

2 pickled quail eggs
2 venison sausages (we used Pipers Farm)
40g good quality black pudding (we used Pipers farm)
50g plain flour
1 egg
50g fresh panko breadcrumbs

Remove the meat from the sausage casing and crumble the black pudding in
Grab a large tablespoon of the mixture, flatten in the palm of your hand
Wrap each egg in the mixture
Break the egg into a bowl and beat thoroughly with a fork
Place the flour and breadcrumbs into a separate bowls
Lightly coat the scotch eggs in the flour, then dip into the egg followed by the breadcrumbs
Pop them back into the eggs and then breadcrumbs again
Place in the fridge for at leat 30 minutes to set them
Deep-fry on 180C for 4-5 minutes until golden brown
Leave to cool at room temperature
You can reheat for service in the hot oil or just serve at room temperature


1 small white onion, finely chopped
4 strips of bacon (we used Pipers Farm)
250ml red wine
300ml beef stock
Small handful of black berries

Pour a small glug of oil into a frying pan
Chop the bacon and add to the hot pan
After 5 minutes, add the onion
Once it’s starting to caramelise
Add the red wine and reduce by two thirds
Then add the stock and reduce by half
Strain it pushing all the juices through with a non metal spoon
Keep reducing the sauce on a medium heat until thick and syrupy, season to taste

Celeriac puree:

1 celeriac, cut into small cubes
50-70g butter

Melt the butter in a pan and add the celeriac
Season with a large pinch of salt
Gently cook until a cutlery knife slides easily through the celeriac
Blend until smooth adding water or stock to blend

Jerusalem Artichokes

6 Jerusalem artichokes

Boil them in salted water for 40-50 minutes or until a cutlery knife slides through
Slice them in half and roast at 200C for 30-40 minute until golden brown

Braised red cabbage

1 small red cabbage, shredded
1 small onion, chopped
100ml red wine
400ml beef stock

Fry the onion in a little oil with a large pinch of salt
Add the cabbage followed by the wine
Bring to a boil and add the venison and simmer for 30 minutes (or more for a soft finish)


To cook the venison, bring out of he fridge at least 10 minutes before cooking to bring to room temperature
Heat a large glug of oil to a very high heat
Season with salt on both sides and fry for 4 minutes on each side
Do not try and move your meat and just leave it for the 4 minutes
We are looking for a crisp and brown finish on the meat