COOKING METHOD

Bone, roll and tie a shoulder of venison and 1

marinate overnight in red wine with rock salt, juniper berries and mixed peppercorns – white, black and Sichuan (if you can find them).

Remove the venison from the marinade and seal on all sides using olive oil in a heavy bottomed pan. Transfer in the same pan to a preheated oven at 200°C/400°F/gas 6 and roast for 30 to 40 minutes for a 2½lb shoulder. Roasting time will depend on the size of the joint.

The venison can be placed on a bed of sliced raw potatoes to prevent it sticking to the pan. Add a small quantity of stock or boiling water to stop the juices burning. Remove from the oven and test the meat by touch. It will be rare if spongy and medium rare as it starts to become firmer. Take care not to overcook.

Meanwhile

2 peel a large potato and cut into four thick discs. Place in a pan, just cover with water and add 100g/3oz of butter. Boil until the water evaporates and the butter starts to caramelise the potato slices. Turn in the pan to brown on both sides. Fondant potatoes can be prepared in advance and reheated.

For the roasted cauliflower, blanch several 3 large florets and place in a pan with a knob of butter. Season with salt and pepper and fry gently until golden. Finally, add blanched carrot strips and freshly chopped parsley.

As an additional vegetable, I have chosen cabbage in cream, which is equally quick and simple to prepare.

Pour whipping cream into a pan, bring to the boil and fold in finely shredded cabbage with cracked juniper berries. Reduce until the cabbage is tender but still has a slight crunch. Add salt and pepper to taste.

Carve the venison into thick slices and serve 4 with the vegetables and a red wine sauce.