Venison With Red Cabbage, Roasted Grapes, and Wild Garlic By Anna Barnett

Venison With Red Cabbage, Roasted Grapes, and Wild Garlic

Ingredients:

Herbed Venison:
650g venison loin
2 tsp allspice berries
2 tsp peppercorns
Sea salt, to taste
Bunch of sage, leaves picked
Bunch of rosemary, leaves picked

Braised Red Cabbage: 
1 red cabbage, finely shredded
1/2 bottle red wine
500 ml red wine vinegar
Sea salt and fresh black pepper, to taste
3 star anise
1 cinnamon stick
1 tsp allspice berries, ground
2 tbsp dark brown sugar

Heritage Potatoes:
700g purple potatoes, diced with skin left on
5 beetroots, cleaned and quartered
3 red onions, skin left on and quartered
3 baby shallots, skin left on and halved
Large bunch of red seedless grapes, broken into 6 even clusters
Several sprigs of rosemary
Glug of oil
Sea salt, to taste

Roasted Garlic Carrot Puree:
1/2 head of garlic, roasted in foil
3 large heritage carrots, roughly chopped
Large knob of butter
Sea salt and fresh black pepper, to taste

Blackberry Jus:
150g blackberries, halved
Glug of oil
1 red onion, finely sliced
150ml red wine
350ml good quality beef stock
2 tbsp blackcurrant jam
3 sprigs of rosemary
Knob of butter
Sea salt and fresh black pepper, to taste

Directions:

Begin by blitzing together all herb ingredients for the venison, and roll onto the loin. Take a large frying pan, add a glug of oil and place onto a high heat. Sear all sides of the venison, giving it a dark and slightly crispy edge. Place in the oven on 180˚C for around 10-12 minutes (depending on loin thickness). Then remove and cover with foil, and tea towels, so it stays warm while resting for at least 30 minutes.

Prepare the braised cabbage ingredients, by combining, and then place into the oven for around 40 minutes, or until soft and fragrant.

Prepare the vegetables, as noted, and spread across several roasting trays. Drizzle with oil and seasoning, and cook for around 30-35 minutes. Wrap the garlic bulb (skin still on) with foil, and place in the oven on 180˚C for 20 minutes, until sweet and soft. Remove the skin, and set to one side.

Roughly chop the heritage carrots, and add to a large pan of salted water and boil until soft. Once soft, transfer the carrots to a blender with the seasoning, roasted garlic, and butter, and blitz until smooth. Keep warm until ready to serve.

Prepare blackberries, as noted. Heat a glug of oil over a medium heat, and add the onions and seasoning, and allow to cook for around 15 minutes until soft and sticky, and beginning to darken. Add the red wine, and increase the heat to allow to boil to 5 minutes. Add the beef stock, and jam, along with the rosemary. Continue to simmer until you have a rich jus, and add a knob of butter just before serving for a rich glossy finish.

Plate up your dish starting with the carrot and garlic puree, then add the braised cabbage, roasted potatoes, beets, onions, and grapes. Working around in a circle, and leaving enough room for some generous cuts of venison. Finally garnish with the halved blackberries, and rich jus.

Enjoy!

RECIPE: Anna Barnett