Mystery Box Deer Saddle

• Begin by chopping the deer bones in more manageable pieces. In total I had 2 kg of bones. Place the bones on an oven tray and toast them at 200 °C (392 °F) for 40 minutes.
• Meanwhile we can prepare the vegetables. Cut the onions in half and clean them. Then slice them in thick slices. Now clean the celeriac by cutting away the skin and cut it in even cubes. Also cut and clean the leek. I use the top part, but the bottom part is fine as well. Cut it in even slices and do the same with the carrot and the celery.
• Then add a drizzle of oil to a big pot and start pan frying all the deer trimmings, fat and silver skin. 
• Once a nice colour starts to form also add the cut vegetables. Pan fry this for around 10 minutes. You really want a nice golden colour, and a font needs to form on the bottom.
• When that’s the case add the tomato puree. Pan fry this for a couple minutes as well and then deglaze the pan with the madeira wine. Let the madeira reduce for around 70 to 80%.
• Now the bones should be done and have a lovely colour. Add them to the pan as well. The fat from the tray you need to pass through a fine sieve. I keep this for pan frying or use it to confit. Very delicious! Pour around half a litre of water on the tray and let it soak in the oven for another 5 to 10 minutes.
• Meanwhile you can already add enough water to the pan to submerge all the ingredients. Then also add the water from the tray together with a the garlic that’s cut in half, the thyme, the bay leaves, the coriander seeds and the black pepper. 
• Bring this to a simmer and then let it simmer on the lowest heat for at least 12 hours. If needed add some more water in between to keep it submerged. I even left it for 18 hours.
• After that pass it through a colander that’s lined with a fine sieve and let it drip for at least 30 minutes so you don’t waste a single drop.
• Reduce the sauce till you’re happy with the flavour. In between you need to clean the top by removing any fat or protein. I do this with a ladle and rinse the ladle in some hot water to keep it clean as well.
• Once you’re happy with the result you can pass it through a fine sieve once more. Tap the side of the sieve to speed up the process. 
• Now it's incredibly rich and I just love this. You could reduce it a little bit more, so it becomes a bit thicker and a little bit more sticky. But then I think it also becomes too heavy. Plus, I infuse the sauce with some tarragon. Just submerge the tarragon in the hot sauce and leave it for about 30 minutes. Don't leave it in all the time because tarragon is so strong.
• Then pass it through a sieve once more. Again tap the side of the sieve and then you can keep the sauce covered in your fridge for later. 

• Submerge the Jerusalem artichokes in cold water and season it with a generous amount of salt. Bring the water to a boil and boil them till very well cooked. This takes at least 20 minutes.
• Once cooked drain the water and cut the Jerusalem artichokes in half. Let them cool down for a minute before gently pressing the peel off. Try to do this as hot as possible, then it’s a lot easier. Do be careful though, you don’t want to burn yourself.
• Place the peels on a tray and dry them in a heat draw or oven at 60 °C (140 °F).
• Meanwhile we can make the Jerusalem artichoke cream. Add a drizzle of oil to a frying pan and start pan frying the shallots with the garlic. Pan fry it on a medium heat till softened.
• Once it’s softened add the cleaned & cooked Jerusalem artichokes together with the vegetable broth and the cream. Let it reduce till almost all the liquid is gone, it needs to be quite sticky.
• Then transfer it into a blender and blend it till smooth. If needed add a drizzle of white wine vinegar for freshness and season it with salt.
• To prevent the cream from splitting I also added a knife tip of Xanthan gum. Blend it for another minute.
• Then once you’re happy with the result you can transfer it into a piping bottle and keep it covered in your fridge for later.
• To finish the crisps first insure they are a 100% dry and you have some frying oil ready. The temperature needs to be 200 °C (392 °F). Just submerge them in the oil and after 2 to 3 seconds directly take them out of the oil. If the colour is too dark they turn bitter.
• Now directly season them with salt and keep them dry and covered for later. 

• To clean them get a sharp paring knife and gently peel them. So just start at the top and gently cut your way down. If there are any bruises, just cut them off as well.
• Clean up the top a little bit if you missed something. Also trim the bottom. If the edges are a little bit dried out, just cut it away with the tip.
• Then add a generous amount of salt to some lukewarm water and mix it well to dissolve the salt. Now just wash them well, but do this as fast as possible to prevent the mushrooms from turning soggy.
• Once they’re clean place them on a tray that’s lined with a cloth or paper and let them air dry in your fridge for a couple of hours.
• The trimming we also use, just wash these very well in some salted water and if needed refresh the water in between.
• Then spread them on a tray and dry the trimmings at 60 °C (140 °F).
• Once dry transfer them in a blender and blend it into a beautiful umami rich powder. Keep the powder dry and covered for later. 

• Begin by peeling the figs, you only want the skins and white part. The fig itself you can portion to the desired size and keep covered in your fridge for later.
• For the cream transfer the peels into a pan together with the vegetable broth and the salt. Reduce this till the fig has softened and the broth has reduced.
• Then transfer it into a blender and blend it till smooth. Once smooth you can transfer it into a piping bottle and keep it in your fridge for later. 

How to cook the deer

• Season the meat all around with salt. I always take the meat out of the fridge at least 20 minutes before baking.
• Then melt some of the deer fat to a hot frying pan and pan fry the deer all around on a high heat. Try to keep it moving, if you pan fry it too long the edges turn grey.
• Once done take it out of the pan and add two knots of butter. Also add 3 springs of thyme and let it caramelize. Now put the deer back into the pan and pan fry it for another minute.
• Place the thyme on top of the meat and pour the hot fat on there as well. Bake it for another 10 minutes at 110 °C (230 °F). Once it’s cooked let it rest for at least 10 minutes at 50 °C (122 °F). I do this in a heat draw. 

How to finish the other components and plate

• Meanwhile you can pan fry the porcinis. Again add some deer fat to a hot pan and pan fry the porcinis on the flat side. Add some salt for seasoning.
• When a golden colour has formed add a knot of butter and turn the mushrooms back to the flat side. Pan fry for a minute before you can take them out. Keep them in the heat draw as well. 
• Then I filled a pan with some of the hay and placed the cooked and rested meat on top. Before sending it to the table I would light the hay on fire and directly close the pan with a lid. The deer is now being smoked and you have a lovely way to present the deer to your guests. Really a full experience!
• Once it's back in the kitchen dust some of the porcini powder around the meat and portion it to the desired size. Then sprinkle some flaky salt on top.
• To plate place a warm plate on a turn table and use the warm Jerusalem artichoke cream to create a circle. The remaining warm cream I plated with a spoon.
• Place the hot porcini next to the cream and add a couple of the fig cubes together with the fig cream. Then add some of the crisps for a nice texture and decorate the porcini with some of the Chinese leek flowers.
• Now place the deer next to the garnish and finish the dish with that incredible sauce!