Venison steaks with juniper & beetroot

1. For the beetroot, purée it in a food processor with 2 tbsp water. Transfer to a saucepan in which you can heat it later, then set aside.

2. For the sauce, put the stock in a saucepan, bring to the boil, and boil until reduced by 1/2. Add the red wine, garlic, thyme, and juniper berries. Bring to the boil, then turn down to a simmer and cook until you have about 350ml left (taste it – it might become intense enough in flavour before it has reduced that much).

3. Strain it into a clean saucepan, warm again and add some jelly. It’s important only to add as much as you need – it’s supposed to add depth, not lots of sweetness. Set the sauce aside.

4. Dry the venison steaks with kitchen paper – wet meat doesn’t brown well – and work out the portions for each person. Brush the steaks with olive oil and season. Warm a frying pan – you may need to use 2 depending on their size – until very hot. Add the steaks and cook for 6-8 minutes, turning halfway through. You need to get a good colour on them. As soon as you can’t hear the steaks sizzle, they need to be turned. This should give you medium-rare meat. Remove the steaks from the heat, cover and leave to rest.

5. Add the white balsamic and the cream to the beet purée and heat, checking the seasoning. Reheat the sauce and whisk in the butter, a little at a time. This will thicken it and make it glossy. Put the venison steaks on warm plates, spoon on a little of the sauce and add the beetroot purée, with the extra sauce on the side, and some dressed watercress and little roast baby potatoes.