Cover deer bones and offcuts with cold water in a large pan and add salt.
Simmer the stock for 90 minutes while skimming froth from the surface regularly.
Boil shallot, garlic, sugar, wine, juniper, vinegar, and thyme in a saucepan.
Simmer for 4 minutes until the liquid reduces to 30ml.
Melt butter in a separate pan and whisk in flour to create a smooth roux.
Strain the wine reduction into the roux and add the reserved juniper berries.
Gradually whisk in 300ml of hot venison stock and cook for 10 minutes until thickened.
Stir in the cream, warm through without boiling, and season.
Preheat the grill to high and heat an ovenproof griddle pan over medium-high heat.
Oil and season the chops then sear in the griddle pan for 2 minutes per side.
Move the pan to the grill and cook for 5 minutes for medium-rare.
Wilt the spring greens in a pan with 30ml boiling water and seasoning for 2 minutes.
Serve the chops topped with sauce alongside the greens and garnish with chervil.