Goes so well with the fruit in this dish, and is great served with some steamed purple sprouting broccoli. Mashed potato, parsnip or celeriac go well with this too. Serves 2 (huge portions) Ingredients • 1 small handful of fresh rosemary • 5 dried juniper berries • sea salt and freshly ground black pepper • extra virgin olive oil • 1kg venison sirloin on the bone • 4 shallots, peeled and finely sliced • 1 clove of garlic, peeled and finely sliced • 1 glass of robust red wine • 200g/7oz fresh blueberries (or blackberries) • 2 large knobs of butter Chop up the rosemary and juniper berries finely and add a really good pinch of salt and pepper. Pat the venison dry with some kitchen paper, and rub the oil mixture all over it. Add 2 good lugs of olive oil to a hot pan and sear the meat on all sides, and then transfer to a roasting tin and roast for about 30 mins in oven preheated to 180°C. Remove it from the oven when it’s cooked to your liking and allow it to rest on a plate for 10-15 mi
Favourite recipes