For the venison, place the venison into a shallow non-reactive bowl and add the remaining venison ingredients. Mix to coat, cover in cling film, then place in the fridge and marinate for at least three hours, or preferably overnight.
Preheat the oven to 200C/400F/Gas 6.
Heat an oven-proof pan large enough to hold the venison over a medium heat. Remove the venison from the marinade and add it to the pan. Fry, turning frequently, for 1-2 minutes, or until browned all over. Transfer the venison to a roasting tray and roast for a further 2-4 minutes (for rare) or longer, until cooked to your liking.
Remove the venison from the oven and leave to rest, covered in a warm place for at least five minutes.
Meanwhile, for the pork and kumquat reduction, heat a large pan until hot, add the butter, shallot, garlic, thyme and kumquats.
Fry until the kumquats are beginning to soften slightly. Add the brown sugar and cook until it has melted and bubbled up around the sides of the saucepan.
Reduce the heat to quite low and pour in the red wine, chicken stock and port. Let the mixture come to a gentle boil and cook for 3-4 minutes until thickened to a syrup consistency. Keep the reduction warm until you are ready to serve.
For the vegetables, bring a large pan of salted water to the boil. Add the carrots, parsnip and turnip and boil for about three minutes, or until softened slightly. Drain the vegetables and refresh in a bowl of cold water. Once the vegetables are cool, drain again.
Heat a pan over a medium heat and then add the butter. Once the butter is hot, add the onions and thyme. Fry for a couple of minutes.
Add the blanched carrot, parsnip and turnip and fry until heated through. Drizzle the honey over the vegetables and cook for a further 3-4 minutes. Keep warm.
For the rösti, place the grated potato into a clean tea towel and squeeze out as much moisture as you can. Place the grated potato into a bowl, then season well with salt and freshly ground black pepper, to taste.
Heat a large heavy-based frying pan and add a knob of the butter. Drop spoonfuls of the potato mixture into the pan and flatten with a spatula. Cook gently for about two minutes, until golden-brown. Carefully flip them over and cook for a further two minutes on the other side. When the rösti; are cooked, they should be crisp and dry. Remove from the pan and place the rösti on a plate lined with kitchen paper. Repeat this process to use up all the potatoes, adding butter to the pan as required.
To serve, slice the venison thickly. Place the rösti on each of four plates with the roasted vegetables on top. Place the sliced venison on top of the vegetables and drizzle over the port and kumquat reduction.
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James Martin takes a look back at some of his favourite recipes and best moments.
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