Trim the venison and place into a large bowl. Add the thyme, peppercorns, bay leaves and juniper berries into the bowl and pour over the olive oil. Leave to marinade for at least 3 hours but preferably overnight.
Preheat the oven to 200°C (400°F/Gas 6). It is vitally important to make sure the oven is very hot as you do not wish to overcook the venison in an oven that takes too long to heat up. Heat a large pan and quickly seal the loin of venison all over until it is browned all over and then transfer this to the oven for a further 12-14 minutes depending on how you like you meat cooked.
Port Reduction Method:
In a large pan melt the butter and add to the butter the shallots, garlic, thyme. Glaze quickly until they are beginning to soften slightly. Next add in the brown sugar and allow this to melt and bubble up around the sides of the saucepan. This will give a nice sweet flavour to the sauce and will provide a nice accompaniment to the venison. Next reduce the heat to quite low and pour in the red wine, tomato puree and port. Allow this mixture to come to a gentle boil and then reduce to a syrup style.
Roasted Vegetables Method:
Preheat the oven to 180°C (350°F/Gas 4). Place the carrots, parsnips, butternut squash and onions onto a large baking tray.
Drizzle with a the oil and honey and season lightly with salt and pepper.
Roast in the pre heated oven for 30-35 minutes and then add in the mushrooms, cherry tomatoes and return to the oven for a further 20 minutes.
Mix well during the cooking process. Sprinkle with chopped parsley when cooked.