Loin of venison in a sloe gin and blackberry glaze
Ingredients
- 1 kg/2lb 2oz venison loin, fat trimmed
- 1 tbsp olive oil
- 1 tsp dried thyme
- 250g/9oz pancetta, thinly sliced
- 1 tbsp vegetable oil
- 2 tbsp sloe gin
- 200ml/7fl oz reduced beef stock
- 6 juniper berries, crushed
- 200g/7oz blackberries
- Knob of butter
- Salt and freshly-ground black pepper
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