Roast venison loin, shaved beets, balsamic onions & wild greens

1.Preheat oven to 180°C. Place beetroot in a pot and cover with water, add the white wine vinegar and a pinch of salt. Bring to the boil then lower to medium heat, cover with a lid and cook for 30 minutes (insert a knife into beetroot to see if it is cooked).

2.When beetroot is cooked, remove from heat and drain in a colander. Leave to cool for 5 minutes before peeling (use kitchen gloves to avoid staining your hands). When cool enough to handle, slice very thinly with a sharp knife or mandoline. Transfer to a bowl, drizzle with lemon juice and olive oil and season with salt and pepper.

3.For the balsamic onions, heat oil in a large ovenproof, heavy-based frying pan until hot. Toss in 2 Tbsp butter and leave for 1 minute to sizzle. Add the baby onions and cook for 1-2 minutes on each side or until nicely browned. Add the sugar, toss well then add the balsamic, beef stock and sage and transfer to the oven to cook for 15 minutes.

4.Return pan to stovetop over a medium heat to reduce liquid to thick consistency. Once thick, whisk in remaining 2 Tbsp butter and set aside.

5.While beets and onions are cooking, prepare the venison. Massage oil over the venison loins and season with a few pinches of salt and the juniper berries. Heat a heavy-based frying pan on high heat until hot. Cook venison for 2-3 minutes on each side, depending on thickness, then rest for 5-6 minutes (this will cook meat to rare).

6.While meat is resting, place a large, non-stick, heavy-based frying pan on a medium-high heat. Add extra virgin olive oil, garlic and chilli, toss for 30 seconds then add the wild greens and wilt for 30 seconds.

7.To serve, slice venison thinly against the grain. Arrange wild greens on a serving platter, place balsamic onions around platter, followed by beetroot and venison. Drizzle some of the liquid from the balsamic onions over the venison and garnish with edible flowers.