- 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
- 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.