Easy recipe Saddle of New Forest venison with pears and walnuts

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two tsp olive oiltwo tsp butterfour x two hundred and fiftyg/nineoz loin fillets of venisonbelow) salt and freshly ground black peppertrimmings (see above), cut into small pieces venisonone shallotone carrotone hundred and teng/fouroz redcurrant jellyone hundred and tenml/fourfl oz red wine vinegarfive hundredml/eighteenfl oz venison stock or two hundredml/sevenfl oz reduced beef stockone x five hundredg/onelb twooz ready-made venisonone hundred and fiftyg/fiveoz caster sugarone hundred and fiftyml/fivefl oz water (Recipes by ingridients water) one hundred and fiftyg/fiveoz walnutone firm pear, peeled, quartered, core removed one cinnamonone star anisefive black peppercornsone strip orangetwo hundred and fiftyml/ninefl oz red winepinch caster sugartwo hundred and fiftyg/nineoz buttersprig fresh thymeone garlicfour large potatoes, peeled, cut into discs threecm/one¼in thick using a cookie cutter one large swedeone small savoy cabbagefour tsp buttersalt and freshly ground black pepper. Saddle of New Forest venison with pears and walnuts. .