Bacon wrapped loin of venison with red cabbage, butternut squash puree and beetroot

Diana's main course recipe from her Finale menu


  • 400 g loin of wild venison
  • 1 red cabbage
  • 1 butternut squash
  • 2 onion
  • 8 slices of thin smoked streaky bacon
  • 2 carrots
  • 4 heritage carrots (purple,red and yellow)
  • 0.50 celery stalk
  • 1 leek
  • 1 bunch of thyme
  • 1 bunch flat leaf parsley
  • 2 bay leaves
  • 1 orange
  • 2 star anise
  • 10 juniper berries
  • 50 g 70% valhrona chocolate –
  • 2 tblsp ground mixed spice
  • 100 g light brown sugar
  • 100 g butter
  • 200 ml port
  • 300 ml red wine
  • 6 baby beetroot raw
  • 100 ml olive oil
  • 10 blackberries
  • 100 ml balsamic vinegar
  • 100 ml apple cider vinegar
  • 50 ml cream
  • 200 ml veal stock
  • 100 ml chicken stock
  • 2 medium size charlotte potatoes, or maris piper
  • 1 lemon(for seasoning puree)


  1. Venison:
  2. Cut venison loin into 2 equal portions. 4cm wide and 12 cm long
  3. Prepare marinade. Chop 1 onion,2 carrots,few celery stalks,1 leek place them into a deep dish.
  4. Pour over 200 ml red wine,100ml port,crush juniper berries,sprig of thyme,2 bay leaves. Add the 2 pieces of the venison loin to the marinating liquid.
  5. Place all ingredients from the bowl into a vacuum bag.Seal and let it rest in the fridge for an hour.
  6. Before serving,take meat out of bag,pat them dry and wrap them in thin bacon.
  7. Pan fry them in 1 tbsp of oil,until bacon has colour(2 mins),then add 20g butter to the pan and baste the meat.
  8. Place it ino hot oven for 4 minutes,and let it rest for 6 minutes before serving!
  9. Red Cabbage:
  10. Core cabbage and slice it very thinly.
  11. Place shredded cabbage into a saucepan with 1 tbsp of olive oil and 20 g butter.
  12. Add salt and pepper and sweat it for 6minutes until it is wilted a bit.
  13. Add zest and juice of an orange, 1 star anise,1 tsp mixed spice,100ml cider vinegar, 50g soft brown sugar and let it simmer until soft,around 20 minutes.
  14. Check for seasoning and set aside until serving.
  15. Butternutsquash puree:
  16. Peel and cut 1 squash into small 1,5 cm cubes.
  17. Place it onto a baking tray season it with salt and pepper and massage with 2 tbsp of olive oil until evenly coated.
  18. Roast at 180C for 25 minutes or until soft,stir occasionally.
  19. Place roasted squash into blender,add 20ml chicken stock and 20 ml cream,and blitz until smooth. Check for seasoning! Pour it into a small saucepan,Cover with cling film and set aside until reheating.
  20. Beetroot:
  21. Cook beetroot until tender.Peel and chop into cubes.
  22. Heat a small saucepan with 50ml balsamic vinegar and 25g brown sugar.
  23. Place beetroot cubes into vinegar mixture and glaze it until the liquid has reduced by half for about 4 minutes. Season with salt and pepper and set aside until serving.
  24. Heritage carrots:
  25. Clean carrots and cut them lengthwise.
  26. Place them into a small saucepan with water butter and salt. Let them slowly cook for 2 minutes until tender.Set them aside until serving.
  27. Potato nests:
  28. Peel potatoes and with the Japanese mandolin turn potatoes into strings.
  29. Place them on paper towel and dry them.
  30. Heat deep fat fryer to 180C and fry potatoes until golden,for about 2 minutes.Set them aside on paper towels until service.
  31. Plating up: Glaze few blackberries in the beetroot liquor, use pan juices to create sauce,grate some chocolate into sauce at the end.Heat vegetables,and arrange them onto the plate. Fry few flat leaf parsley leaves as garnish.

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