Fixings • 1 x 500g bundle of beetroot, managed, stripped and cut into wedges around 1.5cm wide • 4 sound leaves • 6 twigs of thyme • 4 tbsp olive oil • 1.3kg moved venison backside joint • 4 juniper berries, ground or cleaved • 12 echalion shallots, stripped • 50g delicate margarine • 250ml […]