Preheat the oven to 180'C.
Heat a frying pan until hot. Add the sunflower oil. Season the venison with salt and pepper.
Add the venison to the pan and colour on all sides. Place on a baking sheet, transfer to the oven and roast for 40-45 minutes.
Once cooked, remove from the oven and allow to rest for at least 20 minutes.
Peel and finely slice the shallot.
Place the red wine in a saucepan with the shallot, garlic, rosemary and thyme. Over a medium heat, reduce the heat to 1/5 of its original volume. When reduced, add the veal stock and reduce by half. Pass the sauce through a fine sieve and check the seasoning. Finish the sauce with a few fresh blueberries.
Whilst the venison is cooking, make the mash. Peel the potatoes and butternut squash. Scrape out the seeds from the butternut. Cut the potatoes and the squash into large chunks and place in a pan of salted cold water. Bring to the boil, reduce to a simmer and cook until the vegetables are tender and then drain through a colander. Allow the steam to evaporate for 1 minute and then mash the vegetables.
Whilst the vegetables are cooking warm the milk, butter and thyme in a separate sauce pan. Remove the thyme and add this emulsion to the mashed vegetables until you have the right consistency.
Check the seasoning and adjust if necessary.
To serve: place some mash in the middle of the plate, top with a couple of slices of venison and finish with a drizzle of the red wine jus.
«To ensure the meat is tender and perfectly cooked, roast for 10 minutes per 500g of venison and allow the meat to rest, wrapped in foil, for at least 20 minutes once it has come out of the oven.»