Ingredients

Ingredients

• 2 x 225g/8oz venison loins, fully trimmed

• freshly ground black pepper

• 20 juniper berries, freshly ground

• 75g/3oz butter

• 110g/4oz caster sugar

• 110fl oz/4fl oz malt vinegar

• 1 medium parsnip, peeled, sliced into ribbons on a mandoline

• 110ml/4fl oz chicken stock

• 200g/7oz kale, washed thoroughly, tough stalks removed

To serve

• 1 Conference pear, peeled, core removed, sliced into ribbons lengthways on a mandoline

• 1 tbsp extra virgin olive oil

• salt, to taste

• 200ml/7fl oz red wine gravy, heated to boiling point

Description

Recipe Uses 2 X 225g/8oz Venison Loins, Fully Trimmed, Freshly Ground Black Pepper, 20 Juniper Berries, Freshly Ground, 75g/3oz Butter, 110g/4oz...

View Full Recipe