VENISON, RED CABBAGE, ROASTED GRAPES, HERITAGE POTATO, WILD GARLIC, BEET, BLACKBERRIES

PREPARATION TIME: 35 MINUTES | COOKING TIME: 1 HOUR | FEEDS 6-8

INGREDIENTS:
HERBED VENISON: 650G VENISON LOIN | 2 TSP ALLSPICE BERRIES | 2 TSP PEPPERCORNS | GENEROUS SPRINKLE OF SEA SALT FLAKES | BUNCH OF SAGE (LEAVES FROM THE STALK) | BUNCH OF ROSEMARY (LEAVES FROM THE STALK)

BRAISED RED CABBAGE: 1 RED CABBAGE (FINELY SHREDDED) | 1/2 BOTTLE OF RED WINE | 500ML RED WINE VINEGAR | GENEROUS SPRINKLE OF SEA SALT |SEVERAL TURNS OF FRESHLY GROUND BLACK PEPPER
3 STAR ANISE | 1 CINNAMON STICK | 1 TSP ALLSPICE BERRIES - GROUND | 2 TBSP DARK BROWN SUGAR

HERITAGE POTATOES: 700G PURPLE POTATOES (DICED - SKIN LEFT ON) | 5 BEETROOTS CLEANED AND CUT INTO QUARTERS | 3 RED ONIONS SKIN LEFT ON AND QUARTERED | 3 BABY SHALLOTS SKIN LEFT ON AND HALVED | 1 LARGE BRUNCH OF RED SEEDLESS GRAPES BROKEN UP INTO 6 EVEN CLUSTERS | GLUG OF OIL | SEVERAL SPRIGS OF ROSEMARY | SPRINKLE OF SEA SALT FLAKES

ROASTED GARLIC CARROT PUREE: 1/2 HEAD OF GARLIC - ROASTED IN FOIL | 3 LARGE HERITAGE CARROTS ROUGHLY CHOPPED | LARGE KNOB OF BUTTER | GENEROUS SPRINKLE OF SEA SALT FLAKES | SEVERAL TURNS OF FRESHLY GROUND BLACK PEPPER

150G BLACKBERRIES - HALVED

BLACKBERRY JUS: GLUG OF OIL | 1 RED ONION FINELY SLICED | GENEROUS SPRINKLE OF SEA SALT FLAKES | SEVERAL TURNS OF FRESHLY GROUND BLACK PEPPER | 150ML RED WINE | 350ML GOOD QUALITY BEEF STOCK | 2 TBSP OF BLACKCURRANT JAM | 3 SPRIGS OF ROSEMARY | KNOB OF BUTTER

BEGIN BY BLITZING TOGETHER ALL HERB INGREDIENTS FOR THE VENISON | ROLL THE LOIN THE HERBS | TAKE A LARGE FRYING PAN, ADD A GLUG OF OIL AND PLACE ON A HIGH HEAT | SEAR ALL SIDES OF THE VENISON, GIVING IT A DARK AND SLIGHTLY CRISPY EDGE | PLACE IN THE OVEN ON 180 DEGREES CELSIUS FOR AROUND 10-12 MINUTES (DEPENDING ON LOIN THICKNESS) | THEN REMOVE AND COVER WITH FOIL AND TEA TOWELS SO STAYS WARM WHILST IT RESTS FOR AT LEAST 30 MINUTES |

PREPARE THE BRAISED CABBAGE INGREDIENTS | COMBINE, COVER AND PLACE IN THE OVEN FOR AT LEAST 40 MINUTES UNTIL SOFT AND FRAGRANT

PREPARE ALL VEGETABLES AS NOTED | SPREAD ACROSS SEVERAL ROASTING TRAYS | DRIZZLE WITH OIL AND SEASONING AND COOK FOR AROUND 30-35 MINUTES | WRAP THE GARLIC BULK WITH SKIN STILL ON WITH FOIL AND PLACE IN THE OVEN ON 180 DEGREES CELSIUS FOR 20 MINUTES | UNTIL SWEET AND SOFT THEN REMOVE SKIN AND SET TO ONE SIDE

ROUGHLY CHOP THE HERITAGE CARROTS | ADD TO A LARGE PAN OF SALTED WATER AND BOIL UNTIL SOFT | ONCE SOFT, TRANSFER CARROTS TO A BLENDER WITH SEASONING | ROASTED GARLIC AND BUTTER AND BLITZ UNTIL SMOOTH | KEEP WARM UNTIL READY TO SERVE | PREPARE BLACKBERRIES AS NOTED

FOR THE JUS | HEAT A GLUG OF OIL OVER A MEDIUM HEAT | ADD IN THE ONIONS, SEASON AND ALLOW TO COOK FOR AROUND 15 MINUTES UNTIL SOFT STICKY AND BEGINS TO DARKEN | ADD THE RED WINE | INCREASE THE HEAT AND ALLOW TO BOIL FOR 5 MINUTES | ADD THE BEEF STOCK AND JAM ALONG WITH THE ROSEMARY | CONTINUE TO SIMMER UNTIL YOU HAVE A RICH JUS | JUST BEFORE SERVING ADD A KNOB OF BUTTER FOR AN EXTRA GLOSSY FINISH

PLATE UP YOUR DISH STARTING WITH THE CARROT AND GARLIC PUREE | NEXT ADD ON THE BRAISED CABBAGE, ROASTED POTATOES, BEETS, ONIONS AND GRAPES | WORKING ROUND IN A CIRCLE AND LEAVING ENOUGH ROOM FOR SOME GENEROUS CUTS OF VENISON | FINALLY GARNISH WITH BLACKBERRIES AND RICH JUS