Ingredients: 1 loin, tender loin and chop of venison 1 slice celery root gratin (pre made) 2-3 chanterelle mushrooms 2-3 shimeji mushrooms 1/2 cup cooked diced kabocha squash 1/2 cup currents plumped in a merlot 1 bunch asian greens carrot root oil olive oil, salt and pepper red wine jus with coco

Methods:

1. Season venison with salt, pepper and a little olive oil. Place on grill and cook to a rare or medium rare. Place celery root gratin on staging rack of grill to warm through.
2. Toss mushrooms in a bowl with some olive oil and salt and pepper than place on grill.
3. Add cooked mushrooms with cooked diced squash, currents, asian greens, salt and pepper and some carrot root oil. Toss.
4. Place venison, gratin, and mushroom salad on plate and garnish with red wine jus.