Pre-heat oven to 180c

1. Make a dry marinade by crushing 2 cloves, ½ cinnamon stick, 1 star anise, 3 peppercorns, 4 juniper berries and a teaspoon of salt with a pestle and mortar. Grind to a dust. Rub the venison with the mix and leave to marinade for at least an hour or overnight.

2. Pour the wine, sugar and spices into a pan and bring to the boil. Cut the plums in half, remove the stone and poach slowly for 20 mins.

3. Heat 2 tbsp of oil in a large non stick pan on a medium heat. Add venison and cook until slightly coloured, turn the meat and do the same again. Place on an oven tray and cook for 8-10 mins for rare or 12-14 mins for medium. Remove from the oven and rest for 10 mins before slicing thinly.

4. In the venison pan, add the balsamic vinegar and 3 tbsp of the plum juices. Scrape the juices and turn off the heat once reduced. This is the salad dressing. Cool.

5. Mix the salad leaves together and pour over the dressing. Pile the salad onto plates, lay the venison on top. Arrange the walnuts and nestle the plums around the edge.

GARNISH WITH WALNUTS AND PLUMS