Medallions of venison with dandelion and wild garlic crumb

Mix together the red wine, garlic, thyme, rosemary, carrot and celery and marinate the venison in this mixture overnight.

For the dandelion crumb, blend the garlic, cheese and olive oil together. Add dandelion leaves and finally the breadcrumbs. Blend together with the butter.

Set the oven to 180°C/gas 4. Heat the butter in a frying pan, remove the venison from the marinade and fry for a couple of minutes each side to seal. Remove and keep warm.

Strain the marinade, discarding the vegetables and pour the liquid into the pan that was used to cook the venison. Bubble until reduce by half.

Add the cream and juniper berry and cream and reduce by half again.

Slice venison into chunky pieces. Scatter with dandelion crumb and place in the oven for about 4 minutes.

Meanwhile, heat the olive oil in a frying pan and cook the onion until soft. Add the spinach, nettle and nutmeg. Cook until wilted and season to taste.

Serve venison chunks with wilted leaves and the sauce poured around.