Step 1 Preheat oven to 100c.

Step 2 Rub the venison loin with oil, before coating wiith a generous ammount of salt and pepper. Place on a baking tray lined with parchment in the centre of the preheated oven to cook until the internal temperature reaches 48c. Remove from the oven, wrap in foil and set aside to rest.

Step 3 Increase the oven temperature to 175c.

Step 4 Coat the root vegetables in olive oil, salt, pepper, thyme and fennel seeds. Roast in the oven for approximately 25 minutes. Once tender, finish the carrots with a drizzle of honey and use a fine grater to zest the orange over the root vegetables so all the oils are released into the dish.

Step 5 Place a frying pan over a high heat until it is smoking hot, and add a slick of oil. Sear the venison, turning after 30 seconds until it is browned all over. Add the butter, sprigs of thyme, and garlic, then use a spoon to baste the foaming butter over the venison for 2-4 minutes, until it is beautifully caramelised and the internal temp reaches approximately 56c. Cook to your liking, but avoid over-cooking, due to the lean nature of venison loin. Remove from the heat and set aside.

Step 6 Keep the pan on a medium heat and splash in the red wine and scrape the bottom to release all the cooking residue. Add the blackberries or blackberry jam. If you have fresh blackberries, use a spoon to thoroughly squash the fruit into the pan. Add the beef stock and allow to reduce down for a few minutes until the sauce thickens slightly, stirring occasionally. When you have reached the desired consistency, strain the mixture through a sieve to remove the blackberry seeds and return to the pan. Add the vinegar, butter and seasoning to taste.

Step 7 Slice the loin across the grain of the meat and serve with the root vegetables, fresh blackberries and blackberry sauce. A horseradish sauce would compliment this dish beautifully.