Seared Loin of Venison
with braised red cabbage and red wine and chocolate sauce
Serves 4
Ingredients
Venison Loin
- 650g venison loin (trimmed)
- 25g butter
- 1tbsp sunflower oil
- Salt and pepper
Braised Red Cabbage
- 750g red cabbage (finely sliced)
- 250g Bramley apples (peeled, cored and sliced)
- 100g sultanas
- 200g onions (finely chopped)
- 1 garlic clove (crushed)
- 0.5 tsp grated nutmeg
- 0.5 tsp cinnamon powder
- 3 tbsp dark brown sugar
- 1 tbsp honey
- 4tbsp red wine vinegar
Sauce
- 25g butter
- 4 shallots (sliced)
- 50g button mushrooms (sliced)
- 1 bay leaf
- 1 thyme sprig
- 6 white peppercorns (crushed)
- 175ml red wine
- 850ml good quality brown veal stock
- 1tbsp bitter chocolate (80% cocoa content) grated
Method
- In a pan melt 50g butter and soften apples.
- Add onions, garlic and sultanas and soften for another 5 minutes.
- Add spices, sugar and honey.
- Tip in red cabbage. Mix well, season and add vinegar.
- Cover and bake in oven at 170°C for 2 hours until soft.
- Season venison and seal in pan with butter and oil until well browned on all sides.
- Roast in oven until cooked medium rare (about 5 minutes).
- For the sauce, sweat the shallots, mushrooms, herbs and peppercorns in a pan.
- Add red wine and reduce by half.
- Add veal stock and reduce by half.
- Strain into another pan, adjust seasoning and whisk in grated chocolate.
- Place red cabbage in centre of plate.
- Place 3 slices of venison on the red cabbage.
- Pour the sauce over the meat and serve.
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