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
• 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

Directions

• Season the venison loins all over with freshly ground black pepper and some of the ground juniper berries.
• Roll each seasoned venison loins tightly in heatproof cling film to form two sausages.
• Bring a saucepan of water to the boil
• then reduce the heat until the water is simmering at roughly 65C/150F (use a thermometer to check the temperature).
• Add the wrapped venison loins
• then return the water to 65C/150F and simmer for 15 minutes.
• Remove the poached venison loins from the water
• remove the cling film and set aside.
• Meanwhile
• heat a frying pan over a medium to high until hot
• then add half of the butter. When the butter is foaming
• add the poached venison and fry for 30-45 seconds on each side
• or until just browned all over. Remove from the pan and rest for five minutes.
• Bring the sugar and vinegar to the boil into a non-reactive saucepan
• then add the remaining ground juniper berries and cook
• stirring regularly
• until the mixture has thickened enough to coat the back of the spoon.
• Add the parsnip ribbons
• in batches if necessary
• and boil for 5-10 minutes
• or until tender. Remove from the poaching liquid
• shake off any excess liquid
• and set aside. Keep warm. Repeat the process with the remaining parsnip ribbons
• if necessary.
• Bring the chicken stock to the boil in a separate saucepan
• then reduce the heat until the mixture is simmering. Whisk in the remaining butter
• then add the kale and cover the pan with a lid. for 5-10 minutes
• or until just tender
• then season
• to taste
• with salt and freshly ground black pepper.
• To serve
• carve each venison loin into three slices. Place three of the slices in a line down the centre of each plate. Top each piece of venison with some of the sweet-and-sour parsnip ribbons. Place half of the pear ribbons alongside each portion of venison
• then drizzle over a little olive oil and season
• to taste
• with salt. Spoon the kale alongside. Spoon over the red wine gravy.