سرج الغزال المشوي

Ingredients

• 11–1.2 kg (2.2–2.6 lb) venison saddle or loin, trimmed
• 22 tbsp olive oil
• 3Salt and freshly ground black pepper
• 46 juniper berries, crushed
• 52 sprigs fresh thyme
• 61 sprig rosemary
• 72 tbsp butter (for basting)
• 8For the game jus: venison or beef stock 300ml, 1 shallot, 1 tbsp redcurrant jelly, splash of port or red wine, pinch juniper
• 9Heritage roots: 2 parsnips, 2 carrots, 2 beetroots — peeled and cut into wedges
• 10Optional: celeriac purée or roasted swede to serve

Instructions

1. 1Remove venison from the fridge 1 hour before cooking. Preheat oven to 200°C / 400°F. Rub with oil, season with salt, pepper, and crushed juniper berries.
2. 2Heat an oven-proof pan over high heat. Sear the venison on all sides for 2–3 minutes until browned. Add butter, thyme, and rosemary and baste for 1 minute.
3. 3Transfer to the oven and roast for 12–18 minutes (internal temp 55°C for medium-rare, 60°C for medium). Venison cooks quickly — do not overcook. Rest for 10 minutes.
4. 4Meanwhile, toss heritage root vegetables in oil, season, and roast at 200°C for 30–35 minutes until caramelised.
5. 5For the game jus: sweat shallot in butter, add port and reduce, add stock and redcurrant jelly, simmer 10 minutes until glossy. Strain and season.
6. 6Slice the venison thinly and serve with heritage roots, a scoop of celeriac purée or swede, and the game jus drizzled over.