Instructions: Roughly chop the walnut and finely grate the orange zest. Crush the juniper in a pestle and mortar. Chop the rosemary leaves. In a large mixing bowl blend all the stuffing ingredients together and season.

Add 2 or 3 tablespoons of boiling water to give the right consistency to bind together. Allow to cool before use. Roll into little balls or patties and cook in the olive oil until golden.

Finish in the oven with the deer to cook through.

To cook the deer, trim the meat of all tough white sinew. Save the trimmings and ask the butcher for a couple of bones to make stock for the sauce. Trim off the end for the stock to give you a neat piece of fillet.

Rub oil into all sides of the fillet. Heat a griddle or cast pan and sear the meat all over. Season to taste. Roast the fillet in a preheated oven scattering the roasting tin with a few sprigs of rosemary first. Roast for about 10-15 minutes dependant on the thickness of the meat, turning half-way through. Rest in a warm place for a further 10 minutes to settle the juices and moisten and tenderise the meat.

Serve sliced with a game sauce and stuffing balls accompanied by truffled mash and cabbage with caraway.

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