James Golding’s Maple & Sloe Glazed Venison Loin with Winter Squash and Sage Purée

For the venison:

• 1/2 loin of venison
• 3 tbsp olive oil
• Salt and pepper, to taste

For the winter squash purèe:

• 1 medium sized squash
• 10 fresh sage leaves, chopped
• 60g butter, softened
• 4 tbsp fresh thyme sprigs
• 4 tbsp rosemary, finely chopped
• 2 garlic cloves, mashed
• Salt and freshly ground pepper, to taste

For the dressing:

• 150g sloes
• 15g maple sugar
• 4 tbsp maple vinegar

To make the venison:

1. Pre-heat the oven to 185C
2. Season the venison and sear in a hot pan until golden brown
3. Cook in a pre-heated oven for 8-10 min
4. Leave to rest

To make the dressing:

1. Place the sloes in a pan with the maple sugar and cook until a syrup forms then use a sieve to strain
2. Add the roasting juices and maple vinegar into the sloe syrup and season to taste

To make the winter squash purèe:

1. Cut the squash into 1 inch cubes
2. Mix with olive oil, thyme, rosemary and garlic
3. Roast the squash in your hot oven until soft, this should take 20-25 minutes
4. Mash the softened squash with butter and season with salt and pepper

To serve:

1. Place the squash on the bottom of the plate
2. Slice the venison and place on top of the squash
3. Drizzle the venison and squash with the sloe dressing