Coat the slices with a thin layer of olive oil and place them in the hot chargrill pan or on a hot barbecue. Slice the fruit into rounds approximately 1cm in thickness (you should get 4 slices from each clementine). Next, prepare the charred clementines.Place in the water bath and leave to cook for 30 minutes. Seal the venison inside a vacuum bag using a chamber sealer.For the juniper seasoning, place the thyme, peppercorns and juniper berries in a pestle and mortar and reduce to a fine powder by grinding.Preheat the water bath to a temperature of 57⁰C.When the potato rösti mix is completely cold, take it out of the vacuum bag and divide into 4 triangular pieces of equal size.Purée, then strain through a fine sieve and chill in the fridge until needed. When the sugar has fully dissolved, pour the syrup into a blender and add the blanched peel. Combine the sugar, water and olive oil in a saucepan and cook over a gentle heat.Blanching the peel 3 times in this way will remove its bitterness. Repeat step 8 twice, using fresh water each time.After this time, drain off the cooking water, leaving the peel in the pan. Add just enough cold water to the saucepan cover the peel, then bring to a gentle simmer and cook for 20 minutes.Put the fruit to one side and place 300g of the peel in a saucepan. To make the clementine purée, remove the peel from the clementines.When the mixture reaches a sauce-like consistency, remove from the heat, strain through a fine sieve and leave to cool. Return the heat to medium, bring the mixture to the boil and reduce over a medium heat, skimming off any fat and impurities that rise to the surface. Turn up the heat and simmer until the wine has reduced by half, then mix in the chicken stock, thyme and peppercorns. Add the red wine and stir well to deglaze the pan.When the onions have caramelised, mix in the mushrooms and fry until soft and brown. In a large saucepan, warm the butter over a medium heat until melted, then stir in the onion and garlic and sauté. Cook in the water bath for 4 hours, then remove and allow to cool completely before opening the vacuum bag. Using a chamber sealer, seal the potato and duck fat mixture in a large vacuum bag.Heat the duck fat in a saucepan until melted, then stir into the potato.Wring the tea towel until you cannot squeeze out any more moisture, then tip the potato in a bowl. After 15 minutes, wrap the potato in a clean tea towel. The salt will draw the moisture out of the potato. In a colander, toss the grated potatoes with a generous pinch of salt, then place the colander in a sink or bowl and leave to drain.To make the potato röstis, preheat a water bath to a temperature of 80⁰C.Lay the meat slices out on a plate, top with the gremolata (if using), drizzle with extra-virgin olive oil, and squeeze the lemon wedges over the meat.Recipe courtesy of Will Holland from METHOD.
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