Roast Loin of Venison, Soured Cabbage, Blackcurrant Sauce

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
  • 1 bay leaf
  • sprig thyme
  • 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


  1. For the Cabbage:
  2. Melt the duck fat in a large pot, add the onion and fry without colour.
  3. Crush the garlic and add to the pot along with the white shredded cabbage, continue to sweat without colour.
  4. 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!
  5. For the Venison:
  6. Blend the bread, garlic, onion and herbs to a dust in a liquidizer.
  7. Season with salt and pepper.
  8. Coat each piece of venison in the crumb mixture. Then heat some olive in a heavy pan and colour the venison on all sides.
  9. Place in a pre-heated oven (180°C) for 12 minutes for medium.
  10. Baste occasionally and turn. Remove and allow to rest, (keeping the pan for the sauce).
  11. For the Sauce:
  12. While the pan is still hot add the stock and reduce by half. Then add the berries and the crème de cassis.
  13. Bring to the boil simmer for 3 minutes and add the butter and return to a boil, before correcting the seasoning and consistency.
  14. To Serve:
  15. Carve the loin of venison thinly. Place a spoon of the soured cabbage in the centre of the warmed plates.
  16. Arrange the slices of venison on top and dress with the blackcurrant sauce.


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