(cont)

Place the dishes into a hot oven 220c/425f/gas mark 7, for ten minutes or until the soufflé tops are pale gold and they have re-souffled.
Serve immediately before they sink!

Peppered Racks of Venison With Port & Redcurrant Jus
Serves 8

Two x French trimmed racks of venison (with 8 bones)
Ask your butcher for any excess bones to prepare the stock
2Tbsp Olive oil
1 Onion finely chopped
1 Carrot finely chopped
2 Sticks celery Chopped
4 Tbsp Freshly cracked peppercorns
1.2Lts Good stock (venison if possible)
200g Fresh redcurrants
120ml Port
75g Butter
Sprigs rosemary
Sprigs thyme
Salt & freshly ground black pepper
Fresh watercress & redcurrants for garnish
Heat the olive oil in a pan, add the onion, carrot & celery and gently sauté until soft, add the stock and herbs and reduce by half. Soak the redcurrants in the port.
When reduced by half add the redcurrants and reduce again by half. Pass through a sieve into a clean pan and season. Press each of the racks with the cracked black peppercorns.

In a heavy frying pan melt 50g butter and add the venison racks and quickly seal and brown on all sides. Transfer to a roasting tin and cook in a pre-heated oven 180c/350f/gas4 for around 20 minutes. (Should be pink inside) Remove from the oven and allow to rest for 10 minutes. Add any of the juices from the cooked racks, being careful to discard any excess fat. Dice the remaining butter; reheat the sauce and whisk in the butter, a piece at a time. To serve the dish firstly present the racks on a platter surrounded with the Brussels sprouts, parsnips & roast vegetables and garnish with fresh watercress & redcurrants.

Once you have presented your dish to your dining guests return to the kitchen and on eight warmed plates, place a warmed celeriac rösti in