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1
Place the venison loin in a bowl and add the 16 tablespoons of light soy sauce and half the Sichuan peppercorns.
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2
Leave to marinate for 6 hours (if you can vacuum pack this then shorten the marinating time to 3 hours).
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3
Cook one shallot, the garlic and thyme in a little oil.
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4
Add the red wine and reduce until almost evaporated.
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5
Add the stock and continue to reduce until it reaches the required sauce consistency.
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6
Strain the sauce and infuse for 10 minutes with the remaining Sichuan peppercorns.
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7
Strain again.
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8
Cook the remaining shallot in a little butter then add the celeriac.
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9
Add the milk and cream and bring to a simmer.
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10
Continue to simmer until the celeriac is soft, then strain and blend to make a puree.
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11
Slice the butter approximately 2cm thick and place in a shallow pan.
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12
Add the sweet potatoes and place on a moderate heat.
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13
Cook, turning regularly, until the potatoes are golden brown and cooked through.
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14
Finely slice the red cabbage and place in a bowl.
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15
Heat the vinegar and add the raisins, cover with clingfilm and leave the raisins to swell until cool.
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16
Mix the raisins, vinegar and red cabbage together and add a little olive oil, salt and pepper to taste.
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17
Remove the venison from the marinade and wrap tightly in clingfilm, making sure to tie both ends so that the packet is waterproof.
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18
Heat a pan of water to approximately 55C and place the venison into it.
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19
Cook for 30 minutes, keeping the temperature of the water as close to 55C as possible.
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20
Place the 3 tablespoons of soy sauce, sesame oil and seeds in a pan with the bok choi and cook gently until the leaves are wilted.
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21
To serve: In a hot pan quickly sear the venison until coloured on all sides.
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22
Place the puree, red cabbage and sweet potato on the plate, carve the venison and place on top of the red cabbage.
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23
Finish with the wilted bok choi and the sauce
