Ingredients

Ingredients For the gin-poached loin of venison

• 115g/4oz piece venison loin

• 6 juniper berries, crushed

For the poaching liquor

• 1 bay leaf

• 1 sprig fresh rosemary

• 1 sprig fresh thyme

• 250g/9oz butter

• 200ml/7fl oz good-quality gin

• 200ml/7fl oz chicken stock

• 8 juniper berries

For the girolles

• dash olive oil

• 1 shallot, finely chopped

• ½ garlic clove, crushed

• fresh thyme leaves

• 25g/1oz clarified butter

• 1 handful fresh chanterelle or girolle mushrooms

• salt and freshly ground black pepper

• 1 fresh tomato, peeled, skin and seeds removed, finely chopped

For the pea purée

• 55g/2oz butter

• 1 shallot, finely chopped

• 1 tablespoon caster sugar

• 400g/14oz peas (fresh or frozen, thawed)

• 150ml/5½fl oz chicken stock

• 85ml/3fl oz double cream

For the light game sauce

• 1 tbsp olive oil

• 500g/1lb 2oz venison bones and trimmings, cut into very small pieces

• 115g/4oz carrot, roughly chopped

• 115g/4oz onion, roughly chopped

• 1 stick celery

• ½ leek, roughly chopped

• dash red wine vinegar

• 1 star anise

• 1 bay leaf

• 6 black peppercorns

• 6 juniper berries

• 200ml/7fl oz chicken stock

• 300ml/10fl oz game stock

• 1 bottle red wine

• salt and freshly ground black pepper

To garnish

• 8 pieces apple, cut using a very small melon baller

• small handful fresh rocket leaves, dressed with a dash of olive oil and white wine vinegar

Description

Recipe Uses 115g/4oz Piece Venison Loin, 6 Juniper Berries, Crushed, 1 Bay Leaf, 1 Sprig Fresh Rosemary, 1 Sprig Fresh Thyme, 250g/9oz Butter,...

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