Venison with A Sloe Gin and Bramble Sauce

This recipe was a favourite of my Mams - she made it for dinner parties and special occasions. Well worth the effort

1. 1

   1. Place the venison in a shallow dish, mix the 1/2 pint of red wine, 2 tbsp olive oil and the salt and pepper and pour over the venison and leave for at least 1 - 2 hours to marinade
   2. Remove the venison from the marinade and pat dry and brush with the olive oil. Roast in a pre-heated oven at 200c (400F) gas mark 6 for 15-20 minutes
   3. Meanwhile prepare the sauce. Put the demi glace (see below), blackberry juice, wine, juniper berries and peppercorns in a saucepan and bring to the boil. Simmer until reduced by a third: the sauce should be thick enough to coat the back of a a spoon.
   4. Add the Sloe Gin and transfer to a heatproof bowl over a pan of hot (not boiling) water. Add the blackberries and leave to cook gently for 10 minutes then remove the blackerries with a slotted spoon.
   5. Place a small mound of blackberries in the centre of each plate. Whisk the knob of butter into the sauce and season with salt and pepper. Cut the Venison into slices and arrange overlapping around the blackberries and serve immediately and garnish with thyme.
   
   Demi Glace
   Measure 1 litre of well flavoured veal stock into a pan. Whisk in 3 egg whites and simmer for 10 minutes, then strain through a muslin-lined sieve into another pan. Tie 1 tspn dried herbs in a muslin boquet and add to the clear stock and simmer until reduced to about 3/4 pint.