For the venison, cut the loin into medallions about 2cm/¾in thick.
Wrap a piece of bacon around the side of each venison medallion, securing with a cocktail stick.
Heat the oil in a frying pan, add the venison and fry on each side for about 3-4 minutes, or until cooked to your liking. Remove from the pan and leave to rest on a warm plate.
For the blackberry and sloe gin glaze, add the stock to the pan and deglaze, scraping the bottom of the pan with a wooden spoon to incorporate the caramelised meat juices.
Add the blackberries and poach for 2-3 minutes, mashing them lightly with the back of a fork.
Add the sloe gin and bring to the boil, then reduce the heat and simmer for a further 2-3 minutes. Season with salt and freshly ground black pepper.
For the rösti, mix the grated vegetables together and place in a clean tea towel. Roll the towel tightly into a ball and squeeze out all the water from the vegetables.
Break up the ball of vegetables into a bowl and add the melted butter. Season with salt and freshly ground black pepper and stir well to combine.
Press the mixture into a patty about 1cm/½in thick.
Heat the olive oil in a frying pan and add the rösti. Fry for 2-3 minutes on each side until golden-brown and crisp.
For the parsnip crisps, cover the base of a deep sided frying pan with about 3cm/1¼in of vegetable oil. Carefully drop the parsnip slices into the hot oil and fry until golden-brown and cooked through. Drain on kitchen paper.
Bring a pan of water to the boil and cook the the sugar snap peas for two minutes and the green beans for 3-4 minutes. Drain and toss with a drizzle of olive oil, salt and freshly ground black pepper.
Cut the rösti into four pieces and place a piece in the centre of four serving plates. Top each rösti with the venison, a spoonful of sauce and some parsnip crisps. Place the greens alongside and serve immediately.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
James Martin takes a look back at some of his best moments from Saturday Kitchen.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.