Marcus Wareing braised venison with herbs, roasted fennel, carrots, garlic and sorrel verde (green sauce) on Marcus Wareing’s Tales from a Kitchen Garden.

The ingredients are: 1 tbsp coriander seeds, 1 tbsp salt, pinch pepper, ½ tbsp smoked paprika, 2kg haunch of venison on the bone, 2 tbsp olive oil, 1 red onion, halved, 3 carrots, small bunch celery, 6 juniper berries, 2 dried red chillies, garlic bulb, halved, 20g dried porcini, soaked in 100ml hot water, 2 tbsp Worcestershire sauce, 300ml red wine, handful of garden herbs (rosemary, thyme, fennel pollen) and 400ml beef or venison demi-glace sauce.

For the sorrel verde: 100g sorrel leaves, 2 tbsp capers, 2 spring onions, 5 tbsp olive oil, salt and freshly ground pepper.

For the charred vegetables: 1 bunch mixed carrots, 2 fennel bulbs, cut into 8, 2 whole garlic bulbs, bunch garden herbs, plus extra to garnish, salt and freshly ground.

See recipes by Marcus in his book titled: Marcus’ Kitchen: My favourite recipes to inspire your home-cooking available from Amazon now.