Roast venison loin with haggis bonbon and juniper

Method

Form chilled haggis into four golf-ball sized bonbons, then freeze for 30 minutes; set up a breading station with flour, beaten egg, and panko, coat each bonbon and chill again. Crush juniper berries lightly and season the venison loin generously; sear in olive oil in a hot pan until deeply browned all over (2 minutes per side), then rest. Toast juniper berries and chop shallots, then deglaze the pan with red wine, add stock, thyme and bay, and simmer to reduce by half for the jus. Deep-fry the haggis bonbons at 170C until golden and crisp (3-4 minutes), then drain on kitchen paper. Slice the venison loin into three medallions per portion, season with fleur de sel, and plate with the haggis bonbons alongside; finish the jus with a knob of cold butter, strain, and spoon around the plate. Garnish with micro cress and a few reserved toasted juniper berries.