For the risotto, sweat the shallots and half the garlic in a tablespoon of oil. Stir in the pearl barley and add the stock. Bring to boil, then simmer for 40 minutes.

Meanwhile, heat oil in another pan, add caraway, star anise and cloves, stir for two minutes. Add the pumpkin,the remaining garlic, a sprig of thyme, and cook till golden. Cover with stock, simmer until the pumpkin is cooked, then fish out whole spice bits. Blitz to a smooth purée and add into the cooked barley. Season with sugar and lots of salt and pepper, and add chopped herbs.

Place the venison joint on top of the carrot, onion, celery, two sprigs of thyme, in a roasting tray and roast for 30 minutes in an oven preheated to 220 degrees Celsius/gas 7, then roast for 20 minutes at 160 degrees Celsius/gas 3. When a meat probe reads 60 degrees Celsius, transfer the meat to a board, cover with foil and rest for 10 minutes (while you make the jus and reheat risotto).

For the jus, add the juniper and more thyme to the vegetables in the roasting tray. Stir on a medium heat, add the gin (caution: if using a gas hob as it might flame), reduce by half, add the stock and simmer until reduced. Strain the jus, serve over the carved venison accompanied with barley risotto.