1 bunch cavolo nero, stalks removed
1 garlic clove
1 garlic clove, smashed
2 parsnips, cut into rounds
3 round shallots, halved
2 fresh thyme sprigs
plain flour, for dusting
2 tbsp balsamic vinegar
1 bay leaf
80g/2¾oz light brown sugar
2 juniper berries, crushed
2 tbsp olive oil
2 tbsp red wine vinegar
80g/2¾oz butter
10g/⅓oz butter
25g/1oz unsalted butter
150g/5½oz ready-made puff pastry
200g/7oz venison loin
25ml/¾fl oz Madeira wine