1 tbsp vegetable oil
1 large shallot, finely chopped
3cm/1¼in piece fresh ginger, peeled, finely chopped
¼ tsp ground cumin
½ tsp ground cinnamon
¼ tsp dried red chilli flakes
200g/7oz fresh kumquats, cut lengthways into quarters
40g/1½oz light muscovado sugar
75ml/3fl oz alegar (vinegar made with ale) or sherry vinegar
For the venison, preheat the oven to 210C/425F/Gas 7.
In a bowl, mix together the red wine, bay leaves, thyme sprigs, garlic, juniper berries and cinnamon sticks until well combined. Add the venison slices and mix to coat them in the mixture. Cover and chill in the fridge for at least one hour to marinate.
When the venison slices have marinated, pat them dry with kitchen paper and season, to taste, with salt and freshly ground black pepper. Reserve the marinade.
Heat the olive oil and half of the butter in a frying pan over a medium heat.
When the butter is foaming, add the marinated venison slices and fry for 1-2 minutes on each side, or until browned on all sides.
Transfer the venison to the oven and roast for a further 3-4 minutes (for medium) or until cooked to your liking, then remove and set aside on a warm plate to rest.
Add the reserved marinade to the pan the venison was cooked in. Bring the mixture to the boil, then reduce the heat and simmer for 1-2 minutes, or until the volume of liquid has reduced slightly.
Pour the reduced marinade through a fine sieve into a clean pan. Return the sieved liquid to the heat and whisk in the remaining butter until melted. Season, to taste, with salt and freshly ground black pepper.
For the potato and chive cakes, boil the potatoes in a pan of salted water for 12-15 minutes, or until tender. Drain well, then return the pan to the heat briefly to drive off any excess moisture.
Add the flour and butter, then mash, using a potato masher or ricer, until smooth. Season, to taste, with salt and freshly ground black pepper, then add the chives and mix well to combine.
Mould the potato mixture into eight small patties, then chill in the fridge for 30-45 minutes.
When the potato cakes have chilled, dust them with the remaining flour.
Heat the oil in a frying pan until hot, add the potato and chive cakes in batches, and fry for 1-2 minutes on each side, or until crisp and golden-brown and completely heated through. Set aside and keep warm.
Meanwhile, for the kumquat compote, heat the oil in a non-reactive frying pan over a medium heat, add the shallot and ginger and fry for 1-2 minutes, or until softened.
Add the ground cumin, ground cinnamon and chilli flakes and cook for a further minute, or until the spices are fragrant.
Add the kumquats and fry for 3-4 minutes, or until just softened.
Add the muscovado sugar and alegar or sherry vinegar and stir well to combine. Cover the pan and simmer the mixture for 2-3 minutes, or until the kumquats have broken down.
Remove the lid and increase the heat until the mixture is boiling. Boil for 2-3 minutes, or until most of the liquid has evaporated and the mixture has thickened to the consistency of a compote. Set aside and keep warm.
To serve, place two potato cakes in the centre of each of four serving plates. Carve the venison into thin strips and place them on top of the cakes. Spoon a little of the kumquat compote alongside. Drizzle the red wine sauce around the edge of the plate.
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James Martin is joined by chefs Tom Kitchin and Luke Matthews, and guest Mary Berry.