- Preheat your oven to 180ºC/350ºF/gas 4
- Chop your juniper berries and rosemary, add a pinch of salt and pepper, then sprinkle over a board.
- Rub the venison all over with olive oil before rolling it across the board and pressing it into the flavourings.
- Heat an ovenproof frying pan over a high heat and add a glug of olive oil.
- Sear the venison for a couple of minutes on all sides, then remove the pan from the heat.
- Add the smashed garlic bulb and any leftover flavourings from the chopping board. Shake everything together, pour in a splash of water to cool things down and place in the oven.
- Cook according to your liking – about 8 minutes will give you medium venison.
- Take the venison out of the oven and let it rest on a plate, covered loosely with foil.
- Pour away any excess fat.
- Squash the garlic cloves with a fork and discard the skins.
- Mix the garlic with the herbs in the pan and place on the heat.
- Pour in the red wine, simmer until it has reduced by half and then add the butter.
- Stir with a wooden spoon, scraping up all the sticky meaty goodness from the bottom.
- As soon as the sauce comes together, take the pan off the heat, correct the seasoning and stir in another knob of butter.
- Carve the venison into 1cm thick slices.
- Pour any resting juices from the plate back into the pan, then pour your gravy through a sieve over the meat and serve.