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["1. Crush enough back peppercorns to give your venison a light coating, don't make them too fine or the flavour will be overpowering
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2. Finely chop enough dried mugwort to do the same
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3. Mix the mugwort and pepper together and roll your venison in it, giving a light coating.
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4. Leave in the fridge over night or if it is less than 2 hours before you cook the venison, leave it out on the side
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5. If you do refrigerate the meat then make sure you take it out in good time for it to be at room temperature when you cook it", "Horseradish root & potato rosti:
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1. Cut the potatoes in half and boil for 5 minutes.
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2. Remove from the pan and leave to drain and cool
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3. Grate the potato with an ordinary grater
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4. Grate some horseradish root into the mixture to taste and season with salt and pepper.
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5. Heat the vegetable oil in a frying pan, form the grated mix into patties and fry until golden. If you have problems with the mix falling apart try adding a little flour or egg
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6. Keep warm in the oven until the venison is ready", "To cook the venison:
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1. Season the meat with salt
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2. Heat a large frying pan and cover with a film of oil
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3. It should be just smoking. Add the venison steaks. Turn each piece as it colours - be careful not to let the pepper burn too much - and keep turning until the meat is well coloured
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4. If you are cooking the meat to rare small steaks will take a matter of 2 or 3 minutes while larger ones will take under 10 minutes
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5. Rest the meat for at least as long as it cooked for in a warm place and then slice across the grain. While the meat is resting make the blackberry sauce", "Blackberry sauce
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1. Press and sieve the blackberries
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2. Add the Gallo Family Vineyards Autumn Red to the pan used to cook the venison, stir and reduce for a few minutes
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3. Add the sloe gin, blackberries, blackberry jam and boil until the sauce coats the back of a spoon, add seasoning and sharpen with a squeeze of lemon juice", "To serve:
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Place the potato rosti on a plate with the sliced venison steak. Spoon over the blackberry sauce and serve with wild cabbage or sea beet."]
