Roast venison with juniper sauce and sweet potato mash

Method

1. Place the venison in a bowl and add the garlic, thyme and oil. Cover with cling film and leave to marinate in the fridge for two hours.

2. Peel and chop the sweet potatoes and cook in salted water until tender. Drain and mash with the butter until smooth. Season with salt and pepper, stir in the chopped spring onions. and leave on one side.

3. Crush the juniper berries with a the flat side of a knife blade  and place in a pan with the red wine and five spice powder - cook  down over a moderate heat until reduced by half.

4. Add the beef stock and reduce by half again. Strain the sauce and set aside.

5. Set the oven to 180C/gas 4. Heat a large, heavy-based saucepan, and fry the venison and crushed garlic from the marinade, until browned on all sides. Transfer to the oven and cook for 12 minutes - turning the meat over, halfway through its cooking time. Remove from the oven and leave to rest for five minutes - this standing time helps keep the meat juicy and easy to carve.

6. While the venison is resting, reheat the mash, warm the sauce and stir in the butter. Serve the venison on a bed of sweet potato mash, drizzled with the juniper sauce.