Venison with rosti potato, roasted vegetables, and a port and kumquat reduction

Shopping list

• Fruit and vegetables

  • 3-4 sprigs fresh thyme
  • 1 shallot, finely sliced
  • 2 garlic cloves, finely chopped
  • 2 sprigs fresh thyme
  • 75g/3oz fresh kumquats
  • 2 carrots, roughly chopped
  • 1 parsnip, roughly chopped
  • ½ turnip, roughly chopped
  • 12 pearl onions, peeled
  • 2 sprigs fresh thyme, leaves only

• Tins, packets and jars

  • 110ml/4fl oz chicken stock

• Cooking ingredients

  • 150ml/5fl oz olive oil
  • 3-4 black peppercorns
  • 2 juniper berries
  • 50g/2oz dark brown sugar
  • 2 tbsp clear honey
  • salt and freshly ground black pepper

• Drinks

  • 250ml/½ pint red wine
  • 25ml/1fl oz good-quality port

• Dairy, eggs and chilled

  • 25g/1oz butter
  • 50g/2oz butter
  • about 50g/2oz butter

• Meat, fish and poultry

  • 450g/1lb venison loin, cut into four pieces

• Other

  • 2 bay leaves
  • 3 large potatoes, peeled and grated

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