Galloway roe deer haunch, chargrilled celeriac, hazelnut spelt, roast beetroot, wild mushrooms

For the deer

4 120g portions roe deer haunch 3 beetroot 1 golden beetroot 1 celeriac peeled and sliced approximately 1cm thick 1 onion finely diced 1 clove garlic finely diced 1 teaspoon chopped thyme leaves 200g spelt 100g grated Parmesan 75g toasted chopped hazelnuts 2 litres chicken stock 1.5 litres game stock 250ml port 1 tablespoon rowanberry jelly

150g mixed wild mushrooms 100g spinach leaves, washed and chopped

Method: Wrap the beetroots loosely in tinfoil and bake at 1800C for 45 minutes to an hour, until tender. Allow to cool slightly and peel.

Purée two of the beetroot with a little olive oil, balsamic vinegar and honey until smooth, slice the remaining beetroot and golden beetroot into wedges and set aside.

Season the celeriac and grill on a griddle pan, turning halfway through and allowing it to take on a decent amount of colour. Once cool, dice the celeriac.

Sauté the onion, garlic and thyme until soft, add the spelt and cook as you would a risotto, adding as much chicken stock as you need until the grains are tender. Season with salt and white pepper and finish with the grated Parmesan, hazelnuts and grilled celeriac.

Generously season the venison portions with salt and freshly ground black pepper, sear all over in a hot pan, then finish cooking in the oven at 1800C for 4-5 minutes for medium rare, or to your preference. Allow to rest for at least as long again before serving.

Meanwhile, as the meat rests, sauté the mushrooms in butter until tender, adding the spinach for the last minute, and season to taste. Warm through the spelt risotto, baked beetroot and purée. Place a spoonful of the purée in the centre of each plate, top with the spelt, beetroot, mushrooms and spinach, carve the venison and spoon over some port sauce.