Venison tenderloin with creamy juniper sauce by Alfons Schuhbeck

TAKES: 30 MINS SERVES: 4

INGREDIENTS

1 tsp oil4 bacon rashers, cut into1cm strips (optional)2 tbsp beurre noisette3 shallots, peeled and diced into 5mm pieces40g carrot, trimmed, peeled and diced into5mm pieces80g celeriac, trimmed, peeled and diced into5mm pieces400ml game stock500g venison tenderloin, cut into 5-10mm strips2 tsp icing sugar1 tbsp tomato puree3 tbsp port150ml heavy red wine1 tbsp dried white mushrooms1 tsp crumbled gingerbread150ml single cream1 tbsp plain flour1 tbsp juniper berries3-4 cinnamon stick shards1 tsp marzipan, cut into small pieces1 strip unwaxed orange zest1 garlic clove, halved¼ tsp instant coffee granules