Ingredients

Shoulder of venison

1.8kg shoulder of venison, on the bone

0.5l red wine

0.4l port wine, red

50g carrots

50g celeriac

100g shallots

½ clove garlic

100g mushrooms

50g celery

5juniper berries

5 allspice berries

4 cloves

8 peppercorns, black

½ bundle thyme

½ bundlerosemary

½ bundlebasil

2bay leaves

½ bundlemarjoram

12gsea salt

10gbrown sugar

3oranges, in slices

Venison marinade

1Lremouillage

½ bundlethyme

½ bundlerosemary

½ bundlebasil

½ bundlemarjoram

Red wine

Port wine, red

Flour

Garden herbs and blossoms

Verbena

Lemon balm

Marjoram

Thyme

Thyme blossoms

Salad burnet

Stevia

Common scurvygrass

Savory

Chervil

French sorrel

Parsley

Orache blossoms (red and blue)

Borage blossoms

Sweet cicely blossoms

Chive blossoms

Angostura jelly

250glingonberries

100gsugar

100gorange juice

10gAngostura

5gagar agar

Salt

Sunflower-seed flips

100gsunflower seeds

150gwater

70gstarch

5gbaking powder

3gsalt

40gegg white, beaten

Sunflower-seed purée

50gsunflower seeds

85gpoultry stock

Salt

Thymeandhoney jelly

50gpoultry stock

0.1 bundlethyme

10gthyme honey

0.5g agar

Salt

Garden herbs green sauce

100gmixed garden herbs, blanched(Parsley, verbena, lemon balm, salad burnet, chervil, common scurvygrass, savory, stevia, thyme, French sorrel, marjoram)

20gfive-herbs oil

8g basic Textur texturiser

Salt

To serve

Diced kohlrabi, steamed

Cold-pressed sunflower-seed oil

Method

Venison

Bring all ingredients above to the boil.Put the meat into the slightly cooled stock and marinate for at least a week.Take out the shoulder pieces, dry, sprinkle with flour and fry them evenly on all sides.Strain the stock, and reduce the liquid.Take the meat out of the roasting tin and roast the vegetables in it.Add the reduced stock to the crust and pour in the veal stock.Add the meat again and braise everything in the oven, covered, at 150°C for 4–5 hours.Take the meat out, remove the bones.Strain the sauce through a fine sieve, remove the fat and reduce.When the sauce has reached the desired consistency and taste, allow the herbs to infuse it for a moment and then season to taste with red wine and port wine.

Thyme-and-honey jelly

Allow the stock and thyme to infuse for 10 minutes. Then add the rest of the ingredients and allow to set.

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