Prepare the fondant potatoes with a pastry cutter, then place them in salted water.
Peel the celeriac, then place in salted water.
Peel the carrots and cut it into julienne strips, now put them into a sealed container.
Cut the cooked beetroot into evenly sized slices.
For the stock: roughly chop the carrot, celery, onion. Saute them in vegetable oil for 5 mins, now add the fresh tomatoes, bay leaf and thyme. Cook until tender and add the veal stock and port and reduce.
Once reduced, pass through a sieve and add the port jelly.
Put the celeriac into the chicken stock until tender.
Once tender drain the stock, but retain it. Puree the celeriac, adding the stock until you get the consistency right.
Melt the butter, then saute the potatoes until browned on both sides. Now cover the potatoes with water and cook. Ensure the potatoes are always covered with water. Cook until tender.
Brush the roe deer with oil, and season with salt and pepper. On a high heat seal the deer on all sides, then place in the oven (180) for 3 minutes, then set aside to rest.
Heat the plate in the oven.
Now you can plate the dish up.
I designed this dish to bring out the earthy flavours, and how they compliment each other.
The roe deer MUST be cooked medium rare, otherwise it will feel and taste like liver.
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