Perthshire Red Deer Loin, Shallot Tart Tatin, Cauliflower Puree, Port, Juniper Berry and Thyme Sauce

METHOD

To Make the Puff Pastry:

1. Add flour and softened butter to mixing bowl and mix on slow until dough starts to bind, add iced water and turn up speed until mixed together.
2. Turn the dough out onto a floured surface and roll the dough away from you into a rectangle, fold in the ends to make x3 layers, rotate the pastry 90 degrees and roll it out again into a rectangle and fold into 3.
3. Repeat step 3 two times more, rest for 1-2 hours.
4. Take dough out of the fridge and roll into a sheet with a thickness of ½ centimetre, cut into rounds with tarte tatin mould, cover, refrigerate.

Make the tartes:

1. Put shallots in a roasting tray with a little butter, salt and olive oil, roast in the oven at 200c for around 20 minutes or until cooked. Set aside.
2. Place x3 roast shallots in each tarte tatin mould.
3. Top with cut puff pastry disk and then work thumb round the edges, firmly pressing down all the way around. Pierce the centre with a knife.
4. Bake at 200 degrees in a fan oven for 15-17 minutes or until the pastry is golden, turn out and set aside to cool.
5. Put shallots in roasting tray with a little butter, salt and olive oil, roast in the oven at 200c for around 20 minutes or until cooked. Set aside.
6. Dice cauliflower in small chunks, place in pot with milk, cream and table salt. Bring to boil and simmer until tender (around 20 minutes).
7. Fish out the cauliflower and add to jug blender, add a little of the cooking liquor, blend until smooth and the correct consistency, set aside.
8. Finely chop shallots, sweat off with a little olive oil in pot until translucent, add herbs, spices and port wine.
9. Reduce until liquor has been absorbed into shallots, add beef stock and redcurrant jelly, bring to boil and reduce until sauce coats the back of a spoon, strain and set aside.
10. Melt butter in a pan until bubbling, add spinach, cook, cool and set aside. 

To serve:

1. Warm a pan on a high heat until smoking, add the venison loins (seasoned), seal all sides and place in oven at 200c for 6 minutes. Set aside and rest.
2. Warm x2 tablespoons of cauliflower puree in the microwave for 30 seconds or until warm.
3. Warm a large handful of the cooked spinach in the microwave for 30 seconds or until warm.
4. Spoon the cauliflower puree onto the centre of a large main course plate to make a pool in the centre.
5. Put the warm spinach around the plate in a circular line.
6. Place your warm tarte tatin onto the centre of your cauliflower puree.
7. Slice your venison loins into x 6 slices and put on top of your tart tatin.
8. Spoon your warm sauce over the top and a little around the plate.
9. Garnish with micro pak choi.
10. Enjoy!