Northumbrian venison loin & scrumpet, caramelised chicory, beetroot ketchup Author: Paul Johnson Serves: 4 Ingredients 1 saddle venison 1 tsp juniper berries 1 tsp black peppercorns 1 bunch fresh thyme 1 orange, zest 2 bulbs garlic, peeled 125ml rapeseed oil Scrumpet: 1 haunch venison 500ml red wine 1 litre brown chicken stock 100g plain flour