Preheat the oven to 220ºC/425F/Gas 7. Bring a large pan of water to boil and add half the sugar and salt. Trim the outer leaves and the brown base of the chicory, removing as little as possible in order that the bulbs remain whole. Boil for 20minutes, drain and leave to cool.

Season the Venison joint all over with sea salt and black pepper. Heat the vegetable oil in a roasting tin, add the Venison and sear until brown on all sides. Transfer the Venison to the  preheated oven  and cook for 17 minutes per 500g for medium rare or 14 minutes per 500g for rare, basting the joint often.  Test for desired degree of doneness, Venison should be pink but not bloody near the bone. Transfer to a plate and cover loosely in foil and leave to rest for 20-30 minutes in a warm place.

Squeeze the chicory heads with your hands to remove any excess water then sprinkle with the remaining salt and sugar. Heat the butter in a frying pan and cook the chicory on both sides until nicely caramelised and golden

Skim the excess fat in the roasting tin, leaving about 1 tbsp, add the flour and let it seethe for a moment on the hob. Add the red wine and stir to deglaze the base of the pan, cook and reduce by half. Add in the redcurrant jelly, stirring to help it dissolve and pour in the beef stock and let simmer for a few minutes while carving the joint.