This was a treat. I didn’t get into game until later on in life, but I love it now. Venison is my favourite and this has a much deeper flavour than fillet steak though I do love that too. To make it really comforting and wintery I served it with roasted vegetables and a rich warming thick juniper gravy, they are like a fruity peppercorns in taste and work perfectly with venison.

Ingredients (serves 2)

For the Roasted Veg

• 4 whole heritage carrots, washed
• 4 parsnips, washed and halved
• 2 sprigs fresh rosemary
• 3 garlic cloves, smashed
• 2 tbsp oil, I used rapeseed
• Good pinch of sea salt and fresh black pepper

For the Gravy

• 125ml red wine
• 300ml beef stock
• 10 juniper berries, ground in a pestle and mortar
• 1 tsp cornflour mixed with a splash of cold water
• Knob of butter
• Seasoning to taste

For the Venison

• 2 loin of venison fillets
• 25g butter, cubed
• Sprig Rosemary
• 1 garlic clove, smashed
• Sea salt and fresh black pepper

Directions

For the Roasted Veg

1. Preheat oven to 200 degrees fan
2. Add the oil to an ovenproof dish. Put in the oven for 5 minutes so the oil is hot.
3. Remove from oven, add the rest of the ingredients and roast for about 45 minutes turning the veg halfway through. Enjoy 😊

For the Gravy

1. Bring the red wine to the boil in a saucepan. Let it bubble away for a couple of minutes to burn the alcohol off. Add the stock and reduce the liquid by half.
2. Once reduced add the crushed juniper berries and reduce to a simmer. Add the cornflour slurry, simmer until it thickens. Add in the butter stirring so it melts and makes the sauce nice and glossy. Season to taste.

For the Venison

1. In a pan add the cubed butter, rosemary and garlic over a high heat.
2. Once foaming, season the venison and add it to the pan cook for 3 minutes on each side basting with browned butter constantly.
3. Remove from pan cover with foil and let it rest for at least 15 minutes. Save any resting juices for your gravy. 😊