Try this way of cooking venison with a flavoursome juniper and peppercorn crust.
½ head celeriac, peeled and cut into chunks
3 floury potatoes, such as Maris Piper or King Edward, peeled and cut into chunks
large knob of butter
100ml/3½fl oz full-fat milk
salt and freshly ground black pepper
16 black peppercorns
1 x 500g/1lb 1oz loin of roe deer
1 tbsp vegetable oil
2 baby leeks
large knob of butter
1 banana shallot, finely chopped
3 tbsp port
2 tbsp redcurrant jelly
1 large orange, ½ cut into segments, ½ juice only
1 chicken stock cube, crumbled
Preheat the oven to 180C/350F/gas 4.
For the mash, boil the celeriac and potatoes together in a large pan of boiling, salted water for about 15 minutes, or until tender. Drain thoroughly then tip back in the pan and place over a low heat for a minute to dry off any excess moisture.
Mash thoroughly with the butter and milk and season to taste with salt and freshly ground black pepper. Keep warm.
For the venison, crush the juniper berries and peppercorns together with a pestle and mortar or in a spice grinder. Rub the venison all over with a little oil then roll in the crushed juniper berries and peppercorns.
Heat a heavy-based frying pan over a medium-high heat then add the venison and sear for 3-4 minutes, turning so that it's browned all over. Transfer to a baking tray, place the baby leeks next to the venison, and roast in the oven for 10 minutes for rare, or until cooked to your liking. Leave to rest in a warm place for five minutes before carving into thick slices.
Meanwhile, for the sauce, melt a little butter in a small saucepan over a medium heat and fry the shallot for 3-4 minutes, until softened and translucent. Pour in the port, increase the heat to high and boil until reduced in volume by half.
Stir in the redcurrant jelly until melted, then stir in the orange juice and chicken stock and simmer for a minute or two. Strain the sauce through a sieve into a clean saucepan and keep warm. When ready to serve, whisk in the remaining butter until you have a smooth and glossy sauce.
For the broccoli, boil the broccoli in a pan of boiling salted water for five minutes, or until tender. Drain thoroughly.
Heat a large frying pan over a medium heat and fry the salami, bacon and chestnuts tfor 3-4 minutes or until the salami and bacon are crisp. Add the broccoli to the frying pan and mix until well combined. Keep warm.
To serve, spoon the mash onto warm serving plates and top with the venison. Spoon over some sauce and serve the broccoli alongside.
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