Making the most of a tasty bit of venison


  • for the cabbage:
  • 1 tblsp duck fat or olive oil
  • 1 medium onion finely diced
  • ¼ head white cabbage, thinly sliced
  • 1 clove of garlic
  • sprig thyme
  • 1 bay leaf
  • 4 juniper berries
  • 100 ml white wine vinegar
  • 30 g sugar
  • 300 ml white wine
  • for the venison:
  • 4 x 200g loin of venison (completely stripped from fat and sinew)
  • 3 slices of bread (dried)
  • small clove of garlic
  • 1 tsp dried onions
  • pinch chopped rosemary leaves
  • pinch picked thyme leaves
  • for the sauce:
  • 4 tsp blackcurrants
  • dash crème de cassis
  • 200 ml venison or beef stock
  • 1 knob of butter


  • For the Cabbage:
  • Melt the duck fat in a large pot, add the onion and fry without colour.
  • Crush the garlic and add to the pot along with the white shredded cabbage, continue to sweat without colour.
  • Next add the remainder of ingredients. Bring to the boil and simmer, stirring occasionally. Until all the liquid has evaporated, correct the seasoning. Keep warm!
  • For the Venison:
  • Blend the bread, garlic, onion and herbs to a dust in a liquidizer.
  • Season with salt and pepper.
  • Coat each piece of venison in the crumb mixture. Then heat some olive in a heavy pan and colour the venison on all sides.
  • Place in a pre-heated oven (180°C) for 12 minutes for medium.
  • Baste occasionally and turn. Remove and allow to rest, (keeping the pan for the sauce).
  • For the Sauce:
  • While the pan is still hot add the stock and reduce by half. Then add the berries and the crème de cassis.
  • Bring to the boil simmer for 3 minutes and add the butter and return to a boil, before correcting the seasoning and consistency.
  • To Serve:
  • Carve the loin of venison thinly. Place a spoon of the soured cabbage in the centre of the warmed plates.
  • Arrange the slices of venison on top and dress with the blackcurrant sauce.

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