Instructions: Put the sugar, water, blackberries and lemon juice into a small pan. Cook to soften.

Peel asparagus, cook whole until tender but crisp. Cut off tips and reserve stalks.

Cook the venison in oil over a high heat for one minute on both sides.

Deglaze the pan with shallots, thyme and port. Add some of the port and reduce by half then strain.

Cook the pasta al dente, drain and add chopped asparagus stalks.

Assemble on a plate with the pasta in the middle, meat placed around the pasta. Pour the sauce around the outside of the meal with a few of the drained blackberries. Place the asparagus between the meat and sprinkle with crushed pink peppercorns.

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