Venison, Red Cabbage, Parsnip Purée & Chocolate Sauce

Method

1. Sweat venison trimming until golden brown, sweat onions and shallots until golden brown add ½ venison trimmings, add port and red wine. Reduce by 2/3 rds.
2. Add stocks and reduce to sauce consistency.
3. Pass through a seive and double muslin.
4. Add remaining venison, juniper, orange, and chocolate. Leave to seep for 15 mins, pass through muslin and adjust seasoning.

Venison

Sear the venison in a hot pan with a little oil until caramelised on all sides, place in the oven at 180°C for 4 minutes and allow to rest for a further 4 minutes.

Vegetables

1. Place a knob of butter in a pan with 200 ml of water. Season with salt and pepper.
2. Bring to the boil, and drop the vegetables in, cook until hot and tender.

Parsnip purée

1. Place all ingredients for the parsnip purée in a pan and bring to the boil, simmer until completely cooked.
2. Place in a blender and blend to a smooth purée.
3. Reserve in a pan and reheat when required.

Braised Red Cabbage

1. Place all ingredients in a container and marinate for 24 hours.
2. Place into a tray and cover with a cartouche (lid of greaseproof paper) and tin foil. Cook at 110°C until cooked. 2-4 hours.
3. Reserve in a pan until required.

To Serve

Spoon the purée on to the plate, place a pile of cabbage in the centre of the plate. Place the vegetables around the cabbage. Slice and place the venison on top. Spoon the sauce over and serve.

Recommended Wine

Nebbiolo d’Alba 2007, Bruno Giacosa, Italy