Ingredients

Ingredients For the venison

• 2 x 250g/9oz venison loins, trimmed of any fat or sinew

• 1 tbsp olive oil

• sea salt flakes and freshly ground black pepper

• 1 tsp dried thyme

• 250g/9oz thinly sliced pancetta

• 1 tbsp vegetable oil

For the sloe gin glaze

• 2 tbsp sloe gin

• 200ml/7fl oz demi-glace sauce or reduced beef stock

• 6 juniper berries, crushed

• 200g/7oz blackberries

• 2 tsp butter

• salt and freshly ground black pepper

For the candied shallots

• 12 shallots, peeled

• 4 tbsp butter

• 1 tbsp caster sugar

• 75ml/2½fl oz red wine

• 50ml/1¾fl oz port

• crème de cassis

• 250ml/9fl oz beef stock

• 1 fresh bay leaf

• ½ lemon, zest only

• ½ teaspoon dried thyme

For the bubble and squeak

• 2 tbsp olive oil

• 1 leek, washed, sliced

• 750g/1lb 10½oz potatoes, peeled, boiled, mashed and left to cool

• 500g/1lb 2oz spring cabbage, finely shredded, blanched

• sea salt flakes and freshly ground black pepper

For the Vichy carrots

• 500g/1lb 2oz carrots, peeled and cut into coin-like slices

• Vichy or Badoit mineral water or similar alkaline mineral water

• 2 tbsp butter

• ½ orange, zest only

• 1 tbsp caster sugar

• 1 tsp sea salt flakes

• 1 tbsp chopped chervil leaves, plus extra to serve

• freshly ground black pepper, to taste

For the vegetables

• 4 cherry tomatoes

• drizzle olive oil

• drizzle balsamic vinegar

• sea salt flakes and freshly ground black pepper

• 12 florets purple sprouting broccoli

• 2 tsp butter

Description

Recipe Uses 2 X 250g/9oz Venison Loins, Trimmed Of Any Fat Or Sinew, 1 Tbsp Olive Oil, Sea Salt Flakes And Freshly Ground Black Pepper, 1 Tsp Dried...

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