make so much time in my world I’m gonna make a really nice
make a really nice
make a really nice everyone’s at me kind of meal right and
everyone’s at me kind of meal right and
everyone’s at me kind of meal right and I’ve got celeriac from the garden got
I’ve got celeriac from the garden got
I’ve got celeriac from the garden got some nice potatoes so what I want to do
some nice potatoes so what I want to do
some nice potatoes so what I want to do is slice this up to like centimeter
is slice this up to like centimeter
is slice this up to like centimeter discs about that then I’ll get me spuds
discs about that then I’ll get me spuds
discs about that then I’ll get me spuds over here just slice these little Tigers
over here just slice these little Tigers
over here just slice these little Tigers up same thickness as a Salaria get them
up same thickness as a Salaria get them
up same thickness as a Salaria get them in with a celeriac and then some herbage
in with a celeriac and then some herbage
in with a celeriac and then some herbage in here I’m using sage I want a couple
in here I’m using sage I want a couple
in here I’m using sage I want a couple of cloves of garlic like that
of cloves of garlic like that
of cloves of garlic like that and it goes and then I’ve got a nice big
and it goes and then I’ve got a nice big
and it goes and then I’ve got a nice big handful of parmesan and then about half
handful of parmesan and then about half
handful of parmesan and then about half a pint of double cream half a pint of
a pint of double cream half a pint of
a pint of double cream half a pint of milk good pinch of salt and pepper and
milk good pinch of salt and pepper and
milk good pinch of salt and pepper and what I’m gonna do is just get in there
what I’m gonna do is just get in there
what I’m gonna do is just get in there and give it a little mix up just layer
and give it a little mix up just layer
and give it a little mix up just layer up spud celeriac nice bit of cheese on
up spud celeriac nice bit of cheese on
up spud celeriac nice bit of cheese on top be quite generous what I’m gonna do
top be quite generous what I’m gonna do
top be quite generous what I’m gonna do now put this over wrap the little tiger
now put this over wrap the little tiger
now put this over wrap the little tiger up about half now 118 350 Fahrenheit so
up about half now 118 350 Fahrenheit so
up about half now 118 350 Fahrenheit so that’s that bit and then with venison I
that’s that bit and then with venison I
that’s that bit and then with venison I want ten at juniper berries get my knife
want ten at juniper berries get my knife
want ten at juniper berries get my knife and I’m just gonna crush it
and I’m just gonna crush it
and I’m just gonna crush it some salt goes in there some pepper then
some salt goes in there some pepper then
some salt goes in there some pepper then I’ve got rosemary and then let’s just
I’ve got rosemary and then let’s just
I’ve got rosemary and then let’s just chop this all together so just chop this
chop this all together so just chop this
chop this all together so just chop this up soon as I’ve done that I’m gonna
up soon as I’ve done that I’m gonna
up soon as I’ve done that I’m gonna scatter this all right I’m gonna rub
scatter this all right I’m gonna rub
scatter this all right I’m gonna rub this beautiful little thing with oil and
this beautiful little thing with oil and
this beautiful little thing with oil and then we can begin to roll it to just
then we can begin to roll it to just
then we can begin to roll it to just roll it over like that I’ve got a pan in
roll it over like that I’ve got a pan in
roll it over like that I’ve got a pan in the oven and then I want to get a bit of
the oven and then I want to get a bit of
the oven and then I want to get a bit of olive oil happening in the pan in with
olive oil happening in the pan in with
olive oil happening in the pan in with the venison nice and hot get it going
the venison nice and hot get it going
the venison nice and hot get it going sear it off while I’m in here
sear it off while I’m in here
sear it off while I’m in here Mark’s all chuck in a few bits of herbs
Mark’s all chuck in a few bits of herbs
Mark’s all chuck in a few bits of herbs and then garlic cloves good what I want
and then garlic cloves good what I want
and then garlic cloves good what I want to do now is just put a little bit more
to do now is just put a little bit more
to do now is just put a little bit more parmesan on top you can be reasonably
parmesan on top you can be reasonably
parmesan on top you can be reasonably generous smack bang in the oven and then
generous smack bang in the oven and then
generous smack bang in the oven and then this here just turn the meat over in the
this here just turn the meat over in the
this here just turn the meat over in the juices take it out put
juices take it out put
juices take it out put on there to rest that is proper cooking
on there to rest that is proper cooking
on there to rest that is proper cooking that is exciting stuff get the venison
centimeter slices look at the color
centimeter slices look at the color that’s what I want I want it blushing
that’s what I want I want it blushing
that’s what I want I want it blushing you can go rarer if you want pick that
you can go rarer if you want pick that
you can go rarer if you want pick that up Oh My lordy Lord and then I want to
up Oh My lordy Lord and then I want to
up Oh My lordy Lord and then I want to get this potato dish this wonderful
get this potato dish this wonderful
get this potato dish this wonderful potato and celeriac Al Forno get a big
potato and celeriac Al Forno get a big
potato and celeriac Al Forno get a big old spoon of it yes look at that serve
old spoon of it yes look at that serve
old spoon of it yes look at that serve that with a nice bottle of good Italian
that with a nice bottle of good Italian
that with a nice bottle of good Italian Chianti or something like that
Chianti or something like that
Chianti or something like that rock and roll look at that
”
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