Roasted Cervena venison with glazed chicory tart and redcurrent jus - Cervena

Ingredients

• 800 g Cervena Venison Denver leg piece
• 2 tbsp rapeseed oil
• Thyme stalks ((leftover from leaves))
• butter
• salt and pepper
• 6-8 chicory heads (cut in half lengthways)
• 110 g sugar
• 110 g butter
• 4 tsp thyme leaves
• 4 circles of puff pastry ((12 cm) diameter)
• 500 ml Venison stock
• 200 ml port
• 2 tbsp redcurrants
• 1.5 tbsp Redcurrant jelly