Serves 4
Esmay Jus
Set aside 2 kg of the chicken wings.
Roast the remaining frames and wings at 200°C until deeply browned all over.
Roughly chop the celery, carrots and onions, then roast until coloured and softened.
Transfer the roasted bones and vegetables to a large pot. Cover with water or stock, bring to the boil, then reduce to a gentle simmer and cook overnight.
The next day, strain the stock and reduce by 75%.
Cover the discarded bones with water and bring back to the boil. Reserve as the base for the next batch.
Once the stock has reduced, add the reserved chicken wings to a large pot and caramelise, taking care not to burn the sides of the pot. Remove the wings.
Add the shallots and sweat until softened, then add the garlic. Once cooked down, return the wings to the pot.
Add the white wine and reduce to a syrup. Add half the bunch of thyme and the reduced stock, then continue reducing until the desired flavour and consistency is reached.
Venison
Trim the backstrap, removing all silver skin and any sinew running through the meat to avoid toughness. Cut into portions if required.
Sear gently on both sides in a hot pan. Be careful with this cut, as it is very easy to overcook.
Cook for 1 to 2 minutes on each side, aiming for an internal temperature of 48°C for serving. Rest before plating.
Sauce and garnish
Scoop Dutch cream potatoes into balls using a melon baller. Blanch in boiling water for 9 to 12 minutes, until just cooked.
Slice the green beans finely on the angle, or prepare peas if using.
Dice the shallots.
Soak the bone marrow overnight in a 4% salt brine, then scoop out ready for use.
Pick the parsley and tarragon, then chop as finely as possible.
To finish
Add the Esmay jus, bone marrow, butter and 7 potato balls to a saucepan.
Allow the marrow to cook, continuously stirring the sauce around and glazing the potatoes.
Once the marrow is cooked, add the green beans or peas, shallots, mustard and herbs at the last minute to preserve their freshness.
To serve
Slice the venison and serve with the finished sauce and garnish.
