200g/7oz kale, washed thoroughly, tough stalks removed
1 medium parsnip, peeled, sliced into ribbons on a mandoline
1 Conference pear, peeled, core removed, sliced into ribbons lengthways on a mandoline
110ml/4fl oz chicken stock
freshly ground black pepper
110g/4oz caster sugar
20 juniper berries, freshly ground
1 tbsp extra virgin olive oil
salt, to taste
110fl oz/4fl oz malt vinegar
75g/3oz butter
2 x 225g/8oz venison loins, fully trimmed
200ml/7fl oz red wine gravy, heated to boiling point