Making the most of a tasty bit of venison
Ingredients
- 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
Method
- 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.
