3 carrots
1 bunch mixed carrots
small bunch celery
2 fennel bulbs, cut into 8
garlic bulb, halved
2 whole garlic bulbs
pinch pepper
20g/1oz dried porcini, soaked in 100ml/3陆fl oz hot water
1 red onion, halved
handful of garden herbs (rosemary, thyme, fennel pollen)
100驳/3陆辞锄 sorrel leaves
2 spring onions
2 tbsp capers
400ml/14fl oz beef or venison demi-glace sauce
2 dried red chillies
2 tbsp Worcestershire sauce
salt and freshly ground pepper
1 tbsp coriander seeds
bunch garden herbs, plus extra to garnish
6 juniper berries
2 tbsp olive oil
5 tbsp olive oil
1 tbsp salt
陆 tbsp smoked paprika
2kg/4lb 8oz haunch of venison on the bone
300尘濒/陆辫迟 red wine