Venison loin

1. Season the venison loin evenly with salt, in a hot frying pan seal the venison on all sides until nicely seared
2. Place into the oven at 150°c for 6-8 minutes until nice and pink
3. Remove from the oven leave to rest then dust the venison all over lightly with icing sugar and in a hot pan, place back in the venison moving around to carnalize the meat all over.
4. Slice, season with a little Maldon salt and serve

Peppercorn Sauce

1. Finely dice the shallots and sweat down in a little oil.
2. Add peppercorns, brandy and red Port and reduce to a syrup consistency
3. Add the Red Wine Sauce, bring it up to the boil add the crème fraiche mix well.
4. Remove from the heat and add the smoked Marrow and Chives

Straw Potatoes

1. Cut the potato into thin match sticks.
2. Rince the potatoes in cold water
3. Remove pat dry on a towel
4. Fry at 170 until golden and crisp remove on to absorbent paper season with malt vinegar powder and salt

Parsley Oil

1. Place all the ingredients into a thermos and blend at high speed for 2-3 minutes, then reduce the speed to 6 and heat to 100c and blend for a further, 2-3 minutes until it reaches 100c
2. Hang in a tammy cloth until all the oil has dripped clear.

Garnish

Damson Puree