6 juniper berries 1 teaspoon black peppercorns
1 tablespoon rosemary, finely chopped
500 grams venison sirloin sea salt
125 mls red wine
250 mls beef stock
1 tablespoon red currant jelly
250 grams Brussels sprouts
400 grams fresh or 1 tin of cooked whole chestnuts
Preheat the oven to 190oC
Crush the juniper berries and peppercorns in a mortar and pestle until quite fine. Add the rosemary and mix. Rub the juniper mix into the venison and season with salt.
Heat an oven-proof sauté pan and brown the venison on both sides. Transfer to the oven and roast for 6 minutes, turn over and roast for another 6 minutes. Transfer to a plate and allow to rest, lightly covered, for 5-10 minutes.
Place the pan back on the heat and pour in the red wine, allowing it to bubble up and add the beef stock. Bring to the boil and allow to reduce by half. Add the red currant jelly and continue reducing until it is glossy and syrupy.
Blanch the Brussels sprouts in boiling salted water until bright green and almost tender. Score the fresh chestnuts, if using, in a ‘V’ shape with a sharp paring knife. Boil for 10 minutes, remove one at a time and peel off both the outer and inner skin. Set aside.
Heat the olive oil in a medium sized saucepan, add the Brussels sprouts and chestnuts and sauté gently until cooked. Season.
Slice the venison and serve with the vegetables on the side and a good spoonful of sauce. Serves 4