Ingredients

Ingredients For the venison

• 16 thin slices pancetta

• 4 x 175g/6oz venison loin, fully trimmed, trimmings reserved

• 1 tbsp olive oil

• 1 thyme sprig

• 1 garlic clove, crushed

For the jus

• 1 tbsp olive oil

• venison trimmings (from above)

• 1 onion, chopped

• 2 carrot, peeled cut in half lengthways, and chopped

• 1 juniper berry

• ½ stick celery, chopped

• 1 thyme sprig

• 1 litre/1¾pints red wine

• 2 litres/3½ pints chicken stock

• 50g/2oz 6 per cent dark chocolate, roughly chopped

• salt and freshly ground black pepper

For the vegetables

• 200g/7oz butternut squash, cut into 3-4mm thick small rectangles

• 75ml/3fl oz olive oil

• 1 thyme sprig

• 1 garlic clove, skin on, crushed

• 30g/1oz shallots, finely diced

• 2 salsify roots, washed, cut into equal-sized pieces

• 500ml/18floz full fat milk

• 25g/1oz butter

• 4 tbsp flatleaf parsley, leaves picked and chopped

• 1 garlic clove

• 50g/2oz wild mushrooms

• 4 Brussels sprouts, base removed, outer leaves and very centre leaves discarded, and remaining leaves separated

Description

Recipe Uses 16 Thin Slices Pancetta , 4 X 175g/6oz Venison Loin, Fully Trimmed, Trimmings Reserved, 1 Tbsp Olive Oil, 1 Thyme Sprig, 1 Garlic Clove,...

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