Venison loin with roasted Evesham roots and Lygon garden sloe jus

170g boned venison loin

Bones for stock
500ml red wine
500ml veal or chicken stock Sprig rosemary
1tsp juniper berries
1 clove garlic, roughly chopped 1tsp sloe jam

3 chantenay carrots
1 parsnip
1 shallot
1 swede
1 celeriac
50g chestnuts
Brandy
Orange zest and juice
Sprig thyme

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Per Serving

Roast off the bones and simmer with the wine, stock, rosemary, juniper and garlic. Continue simmering until reduced by two thirds, then strain into a clean pan and reduce further to a thick jus. Add sloe jam and seasoning to taste. Keep warm.

Cube the vegetables and chestnuts. Lightly coat in rapeseed oil and spread over a tray with a splash of brandy, a squeeze of orange juice, and sprinkle with thyme leaves, orange zest, and sea salt. Roast at 170˚C until softened and slightly caramelised.

Pan fry the loin for 2 minutes each side until pink, then to leave rest for 3 minutes.

Arrange a selection of roasted vegetables in the centre of each plate. Slice the loin and place on top. Pour sauce alongside the vegetables and serve.