• Loin of venison 750-800g (boned weight)
• Sea salt 2 tbsp
• Black peppercorns 3 tbsp
• Olive oil 2 tbsp

For the blackberry sauce

• Blackberries 225g
• Red wine 200ml
• Brown chicken or veal stock 200ml
• Runny honey 1 heaped tbsp
• Cold butter a few knobs
• Sea salt and freshly ground black pepper

1. Preheat the oven to 220°c/gas 7.
2. For the blackberry sauce, place three quarters of the blackberries, red wine and stock in a heavy-based saucepan and bring to the boil.
3. Cook for about 10 minutes until the blackberries have softened.
4. Push the mixture through a fine sieve and discard the seeds and pulp.
5. Return the sauce to the saucepan with the honey and boil again until reduced by half and thickened to a smooth sauce.
6. Meanwhile, coarsely grind the 2 tbsp of sea salt and 3 tbsp of black pepper in a pestle and mortar. Tip this into a fine sieve and shake out the fine dust, which contains most of the heat. Tip the remainder on a plate and roll the loin of venison in it.
7. Heat the olive oil in a frying pan set over a high heat and sear the meat for 1-2 minutes on each side.
8. Roast the venison in the oven for 5-7 minutes until medium rare – it should feel slightly springy when pressed.
9. Remove the venison to a warm plate, lightly cover with foil and leave to rest for a further 5 minutes.
10. Gently reheat the sauce and add the remaining blackberries. Cook for a few minutes, then add the butter, a few knobs at a time, and swirl until melted. The sauce will become shiny and glossy. Taste and adjust the seasoning.
11. Slice the venison thickly and arrange on four warm plates. Drizzle over the blackberry sauce and serve with seasonal vegetables.