Fillet of venison with sloe gin, anchovy sauce and warm roasted sprout, chestnut and pancetta salad
garlic and anchovy sauce
in a small saucepan, simmer the garlic in the milk until soft (about 15 minutes) then drain. return the garlic to the pan and add the anchovy fillets, lemon juice, olive oil and rosemary.
Gently cook for five minutes, take off the heat and blitz with the butter until smooth.
celeriac and sprout salad
Preheat oven to 180°C/350°F/GAS mark 4. in a pan of salted water, bring the celeriac to a simmer and cook for 10 minutes; add the Brussels sprouts and cook for another 3 minutes then drain. mix with the oil, nutmeg, pancetta, garlic and sage, season well then spread on a baking dish. roast for 30 minutes.
in a large bowl toss the hot vegetables with 3 tablespoons of the warm anchovy sauce and the watercress. serve the remainder off the anchovy sauce on the side.
Preheat oven to 180°C/350°F/GAS mark 4. season and roll the venison pieces in the juniper, rosemary and olive oil. in an oven-proof pan, sear the fillet on a high heat on all sides then roast in the oven for 8 minutes. add the gin and butter to the hot pan to make a jus. serve in slices with the jus drizzled over.