Ingredients

6 tablespoons Olive Oil plus extra for cooking 2 tablespoons Juniper Berries a few sprigs of Thyme 2 Cloves Garlic peeled and crushed 4 loin steaks of Venison about 170g each and 3cm thick Sea Salt & freshly ground black pepper unsalted butter Pepper compote Olive Oil 3 red peppers 3 yellow peppers Sea Salt & freshly ground black pepper Thyme sprigs 3 tablespoons white wine vinegar 2 tablespoons Water Pomme pure 1 kg la ratte or maris piper Potato peeled 100 ml Double cream 60 g Butter plus a few extra knobs Sea Salt & freshly ground black pepper Purple sprouting broccoli with shallot and garlic confit 4 banana shallots roots trimmed 2 Cloves Garlic large, peeled 75 ml Extra Virgin Olive Oil plus 1 tbsp Rock salt 1 teaspoon caster sugar 1 sprig Thyme 1 Bay leaf 400 g purple sprouting Broccoli trimmed Sea Salt & freshly ground black pepper freshly grated Nutmeg optional

Description

Begin By Making A Marinade For The Venison. Pour The Olive Oil Into A Shallow Dish And Scatter Over The Thyme. Lightly Crush The Juniper Berries On A Board, Using The Back Of A Pan, Then Add To The Dish, Along With The Crushed Garlic. Give Everything A St

View Full Recipe