Venison in chocolate & juniper crust, spiced pear, buttermilk celeriac, blackberries & mostarda

Game is generally pretty lean, so you really want to avoid overcooking it – well-done venison loin isn’t pleasant!

This recipe is cooked quite slowly in butter that isn’t too hot, which means the meat stays nice and tender and moist.

The combination of flavours is classic but presented in a more modern way. Game with autumn fruits and spices is a winning formula and we add a little heat into the dish with the mostarda – Italian fruits preserved in a mustard syrup.