Heat your oven to 200°C/Fan 180°C/Gas 6. Trim and peel the parsnips and cut into quarters lengthways. Lay on a baking traylined with baking paper. Peel the potatoes and cut into small chunks around 1cm across. Drizzle with 1 tsp oil. Season with salt and pepper and toss to mix. Roast for 40 mins till tender and golden brown.

Slice the cabbage half as finely as possible, discarding any really thick cores. Put in a bowl. Add 1 tsp salt and scrunch together with your hands. Pick the leaves from the chervil sprigs and set aside for later. Finely chop the stalks and add to the bowl.

Halve the orange and squeeze the juice into a small pan. Add the juniper berries. Pour in 2 tbsp red wine vinegar and 2 tbsp water. Place over a medium heat and bring to the boil. Pour over the sliced cabbage. Toss together and set aside to pickle.

Meanwhile, tip 2 tsp caraway seeds into a mortar and pestle. Crush them slightly to release their flavour. If you don’t have a mortar and pestle, tip the seeds into a bowl and use the bottom of a jar to crush them till they smell fragrant.

Place the venison steaks on a plate. Rub ½ tsp oil into each steak, then rub in the crushed caraway seeds with a pinch of salt and pepper.

Warm a frying pan over a high heat. When it’s smoking hot, add the venison steaks. Fry for 3-4 mins on each side. Cook for another 2 mins if your steaks are quite thick or if you prefer them more well cooked. Pop on a warm plate, loosely cover with foil and rest for 2 mins.

Serve the venison steaks with the roast parsnips and potatoes, the pickled cabbage and garnished with the chervil leaves.