200g/7oz blackberries
1 tsp dried thyme
200ml/7fl oz reduced beef stock
salt and freshly-ground black pepper
6 juniper berries, crushed
1 tbsp olive oil
1 tbsp vegetable oil
knob of butter
250g/9oz pancetta, thinly sliced
1 kg/2lb 2oz venison loin, fat trimmed
2 tbsp sloe gin