Fry the venison trimmings in oil until browned all over then set aside. Fry the shallots and garlic, add the herbs and peppercorns then deglaze the pan with 100ml of vinegar and the wine
500g of venison trimmings
2 tbsp of oil
6 shallots
1/2 bulb of garlic
10g of thyme
3 bay leaves
10 white peppercorns
100ml of raspberry vinegar
2l red wine
2
Reduce to a syrup, then add the stocks and venison trimmings
2l brown chicken stock
2l venison stock
3
Cook for 45 minutes skimming regularly. Adjust the seasoning and freshen with the remaining vinegar if necessary. Stir in the fig purée. Pass through a sieve and chill
50ml of raspberry vinegar
salt
black pepper
4
In a pan, toast and lightly crush the juniper berries. Separately blend the thyme with the oil. Add the juniper and garlic cloves to the oil
1 tbsp of juniper berries
50g of thyme
1000ml of pomace oil
4 garlic cloves
5
Pour the mixture into a vacuum pack bag with the meat. Leave to marinate while you prepare the other elements of the dish
4 190g pieces of venison loin
6
For the chocolate ganache, put the chopped chocolate in a bowl. Bring the cream to a boil. Add ½ of it to the chocolate, add the butter and beat until fully combined
125ml of whipping cream
140g of 70% bitter chocolate
40g of butter
7
Add the remaining cream to the chocolate mix and leave to cool. Chill to set
8
For the venison, heat the oven to 180°C/Gas mark 4. Sear the venison in oil in a hot pan and then transfer to the oven for 5-10 minutes depending on how you like it cooked
9
To plate, heat the butter in a pan. Add the turnips and cook until browned on one side, turn over and brown on the other side. Pour in the stock, cover and cook until tender
100g of butter
250g of turnip
100ml of chicken stock
10
Fry the Brussels sprouts in a little oil until tinged brown. Add a knob of butter and 100ml of water and poach until just tender
12 Brussels sprouts
1 knob of butter
olive oil
11
Spoon the chocolate ganache onto the plate, slice the loins in half and position the two sides of venison on top
12
Scatter the sprouts, turnips and figs across the plate then drizzle with the jus. Finish with the watercress and serve