Dust blackcurrants with icing sugar and dehydrate at 90°C for 24 hours.
Caramelize shallots, garlic, and thyme in olive oil.
Add vinegar and red wine, then reduce until almost evaporated.
Add venison stock and reduce the liquid by half.
Infuse blackcurrants in the sauce for 15 minutes before straining through muslin.
Whisk butter and compote into the sauce and set aside.
Boil blackcurrants, sugar, lime juice, and water, then strain.
Whisk agar agar into the liquid, boil again, and chill until set.
Blend the set gel until smooth and transfer to a bottle.
Simmer Pontefract cakes in water until dissolved and strain to create liquorice paint.
Sweat onions in butter and mix with crumbled black pudding.
Roll into cylinders and chill until firm.
Create potato strands using a spaghetti machine and coat in melted butter.
Wrap potato strands around black pudding and chill for 1 hour.
Cut into 4cm pieces and deep fry at 180°C until golden.
Simmer carrots, onions, cabbage, and velouté until glazed, then stir in chives.
Season venison loins and sear in a hot pan with butter.
Roast at 180°C for 4 minutes and rest for 10 minutes.
Dust venison with icing sugar and liquorice, then caramelize in a hot pan.
Plate with liquorice paint, slaw, black pudding, gel, sauce, and sliced venison.