Ingredients

• 500ml/18fl oz light chicken stock
• 3–4 dried ceps (also known as porcini mushrooms)
• 500g/1lb 2oz venison bones
• chopped and roasted
• 1 juniper berry
• 1 sprig thyme
• 1 garlic clove
• peeled and smashed
• 1 bay leaf
• 1 three-bone French-trimmed rack of venison
• 100g/3½oz plain flour
• for dusting
• 1 free-range egg
• beaten
• 50g/1¾oz dried ceps
• very finely chopped or blitzed in a food processor
• 200g/7oz venison fillet
• 1 banana shallot
• finely chopped
• splash sherry vinegar
• 1 tsp baby capers
• ½ eating apple
• peeled and finely chopped
• 1 crushed juniper berry
• 1 tbsp chopped chives
• 1 tsp Dijon mustard
• splash olive oil
• handful of assorted wild mushrooms
• 1 tbsp olive oil
• 1 tsp finely chopped chervil
• salt and freshly ground black pepper

Directions

• For the broth
• put all the ingredients in a pressure cooker or stock pot and bring to a simmer. Simmer for 1 hour in a pressure cooker
• or 2–3 hours in stock pot.
• Skim off any scum and pass through a sieve. Season with salt and pepper.
• Preheat the oven to 200C/180C Fan/Gas 6.
• Meanwhile
• prepare the rack of venison. Put the flour on a plate and the beaten egg in a shallow bowl. Dust the venison all over with flour
• dredge in the egg and then coat with cep crumbs.
• Roast in the oven for 6–8 minutes
• then set aside to rest.
• For the venison tartare
• very thinly slice the fillet and dress with the remaining ingredients.
• Just before serving
• gently fry the wild mushrooms in olive oil
• season with salt and pepper and stir in the chervil.
• To serve
• arrange the tartare in rings
• spoon some broth around the plate
• add the fried mushrooms and finish with slices of the venison rack.