Venison Loin with a Red Wine and Juniper Sauce Served with Roasted Carrots and Parsnips Recipe | Sam

Ingredients

• For the Roasted Veg
• 4 whole heritage carrots, washed
• 4 parsnips, washed and halved
• 2 sprigs fresh rosemary
• 3 garlic cloves, smashed
• 2 tbsp oil, I used rapeseed
• Good pinch of sea salt and fresh black pepper
• For the Gravy
• 125ml red wine
• 300ml beef stock
• 10 juniper berries, ground in a pestle and mortar
• 1 tsp cornflour mixed with a splash of cold water
• Knob of butter
• Seasoning to taste
• For the Venison
• 2 loin of venison fillets
• 25g butter, cubed
• 1 garlic clove, smashed
• Sea salt and fresh black pepper
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