Black Olive Crusted Venison Recipe - Great British Chefs

Ingredients

• 1 salsify root, peeled and cut into 3cm lengths
• 1 parsnip, halved lengthways, core removed and cut into 4
• rapeseed oil
• 4 venison loins, each weighing 120g
• 100g of clarified butter
• 125g of butter
• 1 tbsp of sugar
• 25g of walnuts, finely crushed
• 25g of pine nuts, finely crushed
• 25g of black olives, finely chopped
• 3 juniper berries, finely chopped
• 2 tbsp of rosemary leaves, finely chopped
• 2 carrots
• 1 bouquet garni
• 2.5l chicken stock
• 1 onion
• 50ml of olive oil
• 2 garlic cloves
• 250ml of red wine
• 1 celery stick
• 1 leek
• 4 venison bones
• 1 handful of Brussels sprout leaves
• 1 handful of baby onions