Venison with Stornoway black pudding and roots byNeil Forbes at Cafe St Honoré 

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Ingredients: Serves 4
300g piece of venison haunch, seam-boned 
Four slices of Stornoway black pudding
One parsnip, peeled and batoned
One carrot, peeled and batoned
One beetroot, peeled and batoned
One handful of kale or cavolo nero, blanched in boiling salted water 
1 tbsp beef or duck fat
A few sprigs of thyme
1 litre of thick, strong beef stock
125ml of red wine
1tbsp of redcurrant jelly
One shallot, peeled and chopped
3 tbsp cold-pressed rapeseed oil
Two knobs of butter
Salt and pepper to season

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1 To make the sauce, add the shallots to a pot with a little oil and fry until browned. Add the wine and redcurrant jelly, bring to the boil and cook until the mixture has reached jam stage. Then add the stock and reduce by two thirds or until the desired consistency is achieved. Pass through a fine sieve and keep warm. 
2 Heat the oven to 200°C.
3 Blanch the root veg in boiling salted water for 3 to 5 minutes, until just cooked. Refresh in cold water then dry on a cloth. 
4 Heat a large ovenproof pan on the hob and add half the beef fat and half of the remaining oil. Add the root veg and thyme. Season and fry until they start to go golden, then add a knob of butter and roast in the oven for 10 minutes until cooked and golden. Keep to one side. 
5 Heat an ovenproof pan on the stove with the remaining oil and a knob of butter, season and brown the meat all over for 2 to 3 minutes, then place in the oven and roast to your liking. I like it medium rare which takes about 5 minutes. Remove from the oven and allow to rest. 
6 Using the same pan as the venison, add the blanched green veg with the remaining beef fat and butter and season with salt and pepper. Stir and heat through thoroughly. Whilst cooking, grill the black pudding.
7 Before plating, carve the rested venison into slices then divide
 the green veg between four warmed plates and place the carved meat on top. Add a 
slice of black pudding to each plate and arrange the roots alongside. Finish with a trickle of sauce all over each plate. If you like a stickier sauce, simply reduce by half again. Season 
the whole plate with a little salt and garnish with the thyme from the root veg.

In association with Taste Communications.