Cotswold venison, crapaudine beetroot, pine

For the ragu:
Add the venison marrow to a heavy-based saucepan. Fry off the mince, whilst using a whisk to break it all up and not form clumps. When browned, drain off the fat. Roast off the

shallot, garlic and thyme, then add the mince back into the pan. Add the tomato paste

and roast off. Add the tomatoes and cook out. Then add the sauce. Cook out for 3-4 hours, on a low heat, so that the liquid reduces right down. When the mince is cooked

and tender, remove from the heat and season with the soy sauce and rice wine vinegar.

For the parker house rolls:
Mix all the dry ingredients together. Add the wet ingredients. Roll into balls and then leave to prove. Cook, at 172°C, for 14 minutes.

For the venison:
Clean all the silver skin from the loin. Divide it into similar size pieces, add the marinade and place into a vacuum pac bag for a minimum of 3 hours, before use. Tightly roll the venison in cling film and then steam for 30 minutes, at 53°C, and rest for 10 minutes. Once rested, unwrap the loin and roast the venison until dark and brown.

For the manison marinade:
Mix all the ingredients together and reduce until a thick consistency is achieved. Cool the mixture down and set aside.

For the venison sauce:
Roast the bones in the oven, at 160°C, until golden. Add the vegetables to the pan and caramelise. Deglaze with white and red wine, stirring to remove all the sediments. Add the bones to a saucepan. Reduce the alcohol by 1/2. Add the stock and bouquet garni, whilst continuously skimming. Reduce by 1/2, pass through a fine-mesh sieve and skim. Add the juniper.

For the salt dough:
Mix all the ingredients together. Knead until the dough is smooth and then place into a vacuum pac bag and rest in the fridge.

For the beetroot:
Wrap the beetroot in the salt dough and cook for 40 minutes. Leave to rest for 10 minutes. Remove the crust and use a template to portion the beetroot into a perfect diamond shape.

For the beetroot puree:
Place the trimmings into a blender and blend until a smooth puree consistency is achieved. Season with five spice.

For the bellyroot jelly:
Bring all the ingredients to the boil for 3 minutes, to activate the agar. Transfer to a container and set for 20 minutes. Once set, dice.

For the juniper and crispy onions:
Blend all the ingredients together and reserve in a tight container.

For serving:
Make a circle on the middle of the plate. Add the diamond beetroot, topped with diced jelly and a spoon of the beetroot purée on the middle of the plate. Top with a kernel of the juniper and crispy onion. Place the roasted venison on the side of the plate and finish with juniper sauce at the table.