1. Roughly chop the onion, half of the carrot and the celery. Place in a deep dish with the red wine, bay leaf, peppercorns, garlic and thyme. Add the (seasoned) diced venison and mix all ingredients together. Cover and marinade for 24 hrs.
2. Peel the remaining carrot, parsnip, swede, turnip and beetroot. Cut into small batons.
3. Remove the diced venison from the marinade and drain. Retain the liquid (red wine) from the marinade. Seal the venison in a hot, thick bottomed pan, until well coloured. Remove the venison and drain in a colander, keeping any juices that might come out.
4. In the same pan sauté the roughly cut vegetables from the marinade until lightly coloured. Then remove the vegetables and tie in a piece of muslin cloth. Return the venison to the pan and add the tomato puree, allow the puree to cook out, (i.e. darken slightly and give flavour to the venison) add the retained red wine and reduce by half, add the vegetable bag.
5. Add the redcurrant jelly and the beef stock bring to the boil, skim off any scum that appears, cover and cook in a slow oven (140c) until the venison is tender 1- 11/2 Hours.
6. Add the vegetable batons (except the beetroot) to the venison 30 minutes before the venison is cooked.
7. Remove the stone from the plums and cut into ¼’s.
8. Remove the venison from the oven, remove the vegetable bag, check the consistency of the sauce (it needs to have body, but not too thick) and the seasoning, and add the ¼ plums.
9. Peel and boil the potatoes for mash, add the cream, butter and wholegrain mustard. Season.
10. Trim the French beans and cut in half, boil and refresh.
11. Sauté the beetroot until soft.
12. Roll the puff pastry out (5mm), then cut 4 x 100mm diameter discs, place on greaseproof paper on a baking tray, egg wash and bake till golden. 8 – 10 minutes.
13. To serve place a spoon full of mash into a soup plate, ladle a portion of the venison into the bowl, place a few of the reheated beans and beetroot batons onto this, place the puff pastry disc on top and serve.