Neven Maguire's crusted venison with creamed cabbage and blackberry jus

Method

For The Venison

1. Preheat the oven to 190°C (375°F/ Gas mark 5).
2. Place the cocoa nibs and pistachio nuts in a small blender and blitz. Transfer to a plate and set aside.
3. Place the venison on a plate and drizzle with the olive oil and season with salt and pepper
4. Heat a medium frying pan over a medium heat.
5. Add the seasoned venison to the pan along with the butter, rosemary sprig and garlic and cook for 2 minutes, then turn over and cook for another 2 minutes to seal. Remove from the heat and place on a plate.
6. Place the egg white in a shallow plate and lightly beat with a fork. Set the plate with the blitzed cocoa nibs/[pistachio nuts alongside. Gently coat the sealed venison in the egg white, then transfer to the crust mixture and press firmly to ensure the crumb remains on the venison. Remove and lightly shake off any excess.
7. Place in an oven proof dish and cook for 10-12 minutes for rare. If you prefer your venison medium cook for 12-15 minutes.
8. When cooked, remove from the oven and allow to rest for 5 minutes before slicing.

For The Creamed Cabbage

1. Heat a pan over a medium heat and add the oil & butter to the pan
2. Gently sweat the carrot and celeriac for 3–4 minutes.
3. Tip in the cabbage and cook for 2–3 minutes, until the cabbage is wilted.
4. Pour in the cream, stirring to combine
5. Allow to simmer for 4-5 minutes until reduced and slightly thickened.
6. Season to taste

For The Blackberry Jus

1. In a large high sided saucepan, place the crème de casis and balsamic vinegar and whisk together
2. Bring to a high heat and allow to reduce slightly
3. Add in the rosemary followed by the beef stock and whisk
4. Bring to the boil, and allow to simmer and reduce until slightly thickened
5. Season to taste with sea salt and freshly ground black pepper
6. Just before serving, strain the sauce through a sieve
7. Add the blackberry halves and serve