Ingredients

• 4 T-bone chops of venison (preferably fallow deer)
• plus a few extra bones and offcuts of deer meat for stock (available
• in season
• from good-quality butchers)
• 2 tsp sea salt flakes
• plus extra to season
• 2 tbsp olive oil
• freshly ground black pepper
• 1 banana shallot
• peeled
• finely chopped
• 2 garlic cloves
• peeled
• finely chopped
• ½ tsp caster sugar
• 200ml/7fl oz white Burgundy
• or other dry white wine
• 8 juniper berries
• lightly crushed
• 4 tbsp white wine vinegar
• 1 tsp fresh thyme leaves
• 40g/1½oz butter
• 25g/1oz plain flour
• 300ml/10½fl oz venison stock (see above)
• 100ml/3½fl oz double cream
• sea salt flakes and freshly ground black pepper
• 4 large handfuls spring greens
• handful chopped fresh chervil

Directions

• For the venison stock
• place the deer bones and offcuts of deer meat into a large pan (the T-bone steaks will be used later). Add enough cold water to completely cover the pan contents
• then add two teaspoons of salt and bring the water to the boil.
• Reduce the heat until the mixture is simmering and continue to simmer for 1 hour 30 minutes
• skimming the froth from the surface of the water at regular intervals. (NB: You will only need 300ml/10½fl oz of stock for this recipe; any excess can be frozen for future use for up to four months.)
• For the juniper sauce
• place the shallot
• garlic
• sugar
• white wine
• juniper berries
• white wine vinegar and thyme into a saucepan and bring the mixture to the boil.
• Reduce the heat until the mixture is simmering and continue to simmer for 3-4 minutes
• or until the volume of liquid left in the pan has reduced to approximately two tablespoons.
• Meanwhile
• melt the butter in a separate saucepan over a medium heat. When the butter has melted
• add the flour and whisk for 30 seconds until the mixture is well combined as a smooth roux sauce.
• With the pan of roux sauce still over the heat
• strain the wine reduction through a fine sieve into the pan containing the roux sauce. Pick the juniper berries from the ingredients left in the sieve and add them to the sauce. Keep whisking regularly.
• Slowly add the hot venison stock
• one ladleful at a time
• to the roux sauce mixture
• whisking each ladleful until fully incorporated into the roux sauce before adding the next ladleful. Once all of the stock has been added to the roux sauce
• continue to cook the sauce gently for 10 minutes
• or until it has thickened enough to coat the back of a spoon.
• Pour in the cream and increase the temperature until the sauce is just simmering (do not allow it to boil)
• then remove the pan from the heat and season to taste with salt and freshly ground black pepper. Reheat when needed.
• For the venison
• preheat the grill to its highest setting. Heat an ovenproof griddle pan over a medium-to-high heat.
• Rub the venison chops all over with the olive oil
• then season to taste with salt and freshly ground black pepper. When the griddle pan is hot
• add the venison chops and sear on both sides for 1-2 minutes
• or until browned all over.
• Transfer the pan to the grill and continue to cook the venison chops for 4-5 minutes (for medium-rare)
• or until cooked to your liking.
• Just before serving
• heat a frying pan over a medium heat
• add the spring greens and a tablespoon or two of boiling water
• then season
• to taste
• with salt and freshly ground black pepper. Continue to cook for 1-2 minutes
• or until the spring greens are just wilted.
• To serve
• place one venison chop onto each of four serving plates. Spoon over the juniper sauce. Spoon the wilted spring greens alongside. Sprinkle over the chervil.