venison & hedgerow berry sauce

prep time: 10 mins

cooking time: 8 - 10 mins

serves: 3 - 4

season: Winter

Carrots, parsnips, sprouts, purple sporoutinf, swede, cabbage, broccoli, turnips

450g venison fillet

30ml venison stock
3 tbsp extra virgin olive oil

6 juniper berries

1 sprig thyme
50g butter

1 glass chateau de leoube red wine

1 tbsp rowan jelly

1	Make collops, by slicing quarter-inch thick slices of venison rump fillet, and marinate them in olive oil, juniper berries and lots of fresh thyme in the fridge over night.
2	Heat some oil and butter in a frying pan and quickly sear the pieces and place them covered in an oven proof dish for eight minutes at 180 degrees C or gas mark 4.
3	Add the wine to the frying pan juices and reduce, then add the stock and reduce again.
4	Add the fruit jelly and 1 oz of butter to the pan, season well and pour over the venison.
5	Serve with love.

Our sommelier recommends a bio-dynamic Marsannay Domonine Trapet.