Tip the beetroot and any juices into a bowl. Turn up the oven to 220°C, fan 200°C, gas 7. Season the venison generously and rub in the juniper berries. Put the same roasting tin on the hob and pour in the rest of the oil. Add the meat and shallots and cook for 5 minutes, turning often, until the meat is browned on all sides.. Set oven to 100c, transfer the joint to the oven and leave it, uncovered in the oven for about 30 minutes. Remove all the bits & pieces from the cooking liquid, then strain. Measure half a pint of sauce into a sauce-pan, adjusted the seasoning, and thicken it with arrowroot to make a gravy.

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Heat the oil and butter in a heavy-based pan. Add the finely chopped shallot and cook for 4-5 minutes over a moderate heat till soft. Add the diced mushrooms and cook stirring gently until soft. Season with salt and pepper to taste. The dish can be set to one side at this point.. To cook the venison steaks: Heat a large frying pan with the oil, season the steaks with salt and pepper on both sides, place the steaks into the hot pan and do not touch the steak for 2 minutes. After about 1 minute place three finger- nail size knobs of cold unsalted butter into the pan.