Roast Loin of Highland Venison, wild Mushrooms, Salsify and Hand Rolled Pasta

Sauce

1. Fry the mirepoix in hot oil until it has caramelised and is golden brown.
2. Add the garlic, bay leaf, thyme, juniper berries, peppercorns and tomato purée and cook for a further 2 minutes.
3. Add the red wine and port and reduce by two thirds.
4. Add the chicken stock and reduce by three quar