Caramelise chopped carrot, onion, celery and venison trim or bones in a pan. Add Juniper berries, thyme and tomato puree. Cook the puree for a few minutes, deglaze the pan with port and cassis. Add chicken stock and slowly simmer. When the liquid reaches a rich dark colour, strain. Retain the liquid. Gently poach cubed black pudding in the sauce before serving.
Square off the edges of the peeled carrot to make a rectangular shape. Place into an oven proof dish. Cover the carrot in duck fat and add some garlic cloves and thyme. Cover the whole dish with tin foil and confit in the oven at 130c for 2-3 hours or until the carrots are tender. Roughly chop heritage carrots. Place in a pan with a large knob of butter and a ladle of chicken stock. Put a lid on the pan and slowly cook until the carrots are tender. Mash the carrots using a potato masher. Season with salt.
Cut the plums in half and remove the stone. Place the plums, sugar, vinegar, wine and spices in a pan and gently simmer until most of the liquid has evaporated. Cool.
Peel potatoes and slice using a waffle cutter. Deep fry at 160c until the potato is crisp. Season with salt.
Pre-heat the oven. Season the venison with salt and pepper. Sear on every side in a hot pan. Finish cooking the venison in the oven at 200c and cook for three to four minutes for medium. Rest for 5 minutes before slicing. Serve with a bunch of watercress.
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