150²µ/5½´Ç³ú carrots, cut into 7cm/2¾in batons
150²µ/5½´Ç³ú celeriac, peeled and cut into 7cm/2¾in batons
4 garlic cloves, crushed
25ml/1fl oz raspberry vinegar
1 savoy cabbage, dark outer leaves removed, cored and cut into 5mm/¼in slices
1 tsp finely chopped shallot
salt and freshly ground black pepper
150ml/¼ pint veal stock
1 tsp vegetable oil
50²µ/1¾´Ç³ú dark chocolate (70 per cent cocoa solids), broken into pieces
50²µ/1¾´Ç³ú unsalted butter
30g/1oz unsalted butter
100ml/3½fl oz double cream
25g/1oz duck fat
150²µ/5½´Ç³ú bacon lardons
4 pieces venison loin (about 150²µ/5½´Ç³ú each)
500ml/18fl oz red wine