Roast Venison with Brussels Sprouts and 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