Place all the ingredients in a spice/coffee grinder and grind to a fine powder.
Sweet potato or kumara dauphinois - make this the day before
Place the onion and garlic in a medium sauté pan with a drizzle of olive oil. Place over a low heat and cook until translucent (about 10-15 minutes). Increase the heat to medium and add the vinegar, cooking down until most of the vinegar has evaporated. Add the cream with herbs and simmer for 15 minutes.
Slice potatoes and sweet potatoes extremely thinly on a mandoline. Butter a deep baking dish and lay out two layers of sweet potato, season with salt and pepper, and ladle over some of the cream mixture. Continue layering potatoes, alternating between sweet potatoes and regular potatoes, seasoning with salt and pepper and ladling over the cream mixture every second layer.
Place the potatoes in a pre-heated oven (300°F/150°C) and bake for 1 hour or until really tender (a skewer can be easily inserted and removed). Cool down and portion into 6. Any scraps left over make a great breakfast hash.
Cola braised cherries - this can be prepared up to a week in advance
Combine all the ingredients in a saucepan and simmer for 10 minutes. Remove the cherries (but don't discard), reduce the liquid to a light syrup, and return the cherries to the syrup.
In a large pot, melt the butter with the garlic. Add the spinach and cook down until well wilted. Season with salt, a good amount of cracked black pepper and the nutmeg.
Cervena Venison and to finish
Remove any pieces of silver skin from the venison. Dust with the shiitake seasoning and let sit for 5 minutes. In a large sauté pan with a little olive oil, seal the venison on all sides.
Pop the venison on a roasting rack and into a preheated oven (350°F/180°C) for 8 minutes. Let the venison rest for 7 minutes and then slice into 12 pieces. Reheat the dauphinois and cherries, then place two pieces of venison on top of each portion of dauphinois. Top with a couple of cherries and a little sauce.