Venison with roasted root vegetables and a red wine sauce

Preheat an oven to 180ºC/gas mark 4. Toss the beetroots in salt and oil and roast in the oven for about 20 minutes until tender

Meanwhile, bring a pan of salted water to the boil and add the diced root vegetables for the mash. Cook for around 15 minutes until soft, then drain and mash with the butter. Season with salt, pepper and nutmeg to taste. For a smoother finish you can use a stick or jug blender to create a purée. Set aside to reheat before serving

For the celeriac purée, heat a heavy-bottomed pan with a splash of vegetable oil and sweat the diced celeriac for 5 minutes. Add a squeeze of lemon juice and the cream and simmer until the celeriac is cooked through. Blend the mixture until completely smooth, then pass through a fine sieve, season and set aside to reheat before serving

Reduce 100ml of the red wine in a heavy-bottomed pan until very thick and syrupy, then add in the other 100ml and reduce by half

In a separate pan combine the sugar and water and bring to the boil. Add this into the red wine syrup, stir and set aside

Boil the carrots in salted water until tender, then drain and cool in ice water

When you've prepared all the accompaniments, it's time to cook the venison. Heat a heavy-bottomed pan with a splash of vegetable oil and season the venison all over. Add the meat to the pan and sear until nicely coloured on all sides

Add the butter, bay leaf, sprig of thyme and a few juniper berries and baste the venison for 8 minutes, turning the meat every couple of minutes. Leave the meat to rest on a board for 10 minutes

Whilst the meat is resting, finish your garnish. Heat a pan with a splash of vegetable oil and colour the carrots on both sides

Heat another pan and sauté the girolles lightly in the butter. Reheat the rest of the accompaniments

When the meat has rested, slice each loin in half, season with salt and pepper and place on the plate. Arrange the root vegetable mash, celeriac purée, beetroots, carrots and girolles alongside. Finish with the red wine sauce, apple, fresh blackberries and baby salad leaves