Red wine jus:
In a pan cook the mirepoix in the oil until golden in colour, about 5 minutes. Add thyme, bay leaf and crushed juniper berries. Deglaze with red wine and reduce by half. Add veal stock and gently simmer for 45 minutes. Strain through a china cap sieve, season and reserve.
Cranberry, peppercorn and lavender madeleines:
Preheat oven to 175˚C. Butter a mini-Madeleine mold using soft butter. Sieve flour and baking powder into a bowl. Beat eggs and add to flour and baking powder. Pour in melted butter and lavender oil and whisk to make a batter. Incorporate the peppercorns and transfer mixture into piping bag. Pipe batter into mold and arrange cranberries on top. Sprinkle with Maldon sea salt. Bake until golden, about 7 minutes. Allow to cool and reserve.
Roasted onion and butternut squash:
Preheat oven to 175˚C. Cut red onions in half. Peel and slice butternut squash into discs. In a pan over a high heat add the vegetable oil, then onions face down and the discs of butternut squash. Cook for 3 minutes or until coloured. Add butter, thyme and whole garlic clove. Season and bake in the same oven as the Madeleines transfer to oven until soft, about 5 minutes.
Loin of venison:
In a pan, heat the vegetable oil over a low heat. Season venison loin and place in the pan, gently colouring all sides. Transfer to oven and cook for 5 minutes. Remove from oven turn the loin over and return to oven for a further 5 minutes. Remove from oven and add butter. Gently baste meat with butter then rest for 10 minutes.
Creamed Savoy cabbage:
Discard outer dark green leaves of cabbage, chop into quarters and remove and discard core. Cut the remaining leaves into julienne (5 cm long by 1 mm thick). Cut the carrots into macedoine (5 mm square). In a pan sweat the carrots in butter, add bay leaves and cook until the carrots are tender, about 3 minutes. Add julienne of cabbage and sweat for a further 2 to 3 minutes until cabbage has wilted. Add cream and reduce by half, add lemon juice, season and reserve.
Warm red onion, butternut squash and madeleines in the oven for 2 minutes. Heat through the red wine jus and creamed Savoy cabbage. Slice venison loin into 18 equal sized pieces and arrange on warmed plates. Arrange onion and butternut squash discs, 2 or 3 cranberry madeleines and add cabbage. Finish with red wine jus and lavender flower (optional).