ROAST VENISON LOIN WITH BRAISED RED CABBAGE, BEETROOT, FIG, POTATO FONDANT AND RED WINE SAUCE
venison loin 3 large beetroots 2 fresh figs 2 baker potatoes 3kg red cabbage, finely sliced 300g onions, diced 4 cloves of garlic, crushed 250g butter 250g redcurrant jelly 200g smoked belly of pork, trimmed 150ml port 750ml red wine 200g red wine vinegar 250g demerara sugar juice of 1 orange
juice of 1 lemon salt and pepper
For the spice bag: 3x juniper berries A few black peppercorns 3x sumac berries 1x sprig of thyme 1x sprig of rosemary
1 Marinate the venison loin in 200ml de-alcoholised red wine, with the spice bag, for 4-6 hours.
2 Season the smoked pork belly with salt and pepper, then roast on a low heat for one and a half to two hours, check seasoning, remove and leave to cool.
3 For the Cabbage, sweat the onion in the butter with the crushed garlic. Separately mix the red wine, red wine vinegar, port, juice of lemon and orange juice, Demerara sugar and redcurrant jelly and warm together, then add the red cabbage. You can use the spice bag above as it has the flavour
from the venison and Red wine marinate. After cooking the cabbage discard the spice bag.
4 For the beetroot puree, bake the beetroot in an oven for 2 hours in a foil parcel with thyme, Garlic and red wine vinegar. Blend and pass through a sieve.
5 Roast the figs in the oven with 5 spice and oil and cook the potato fondant by frying barrel shaped potato pieces in foaming butter and venison stock until golden brown on each side.
Portion, flour and crisp the smoked pork belly in a pan.
6 At the same time seal the venison in a pan with oil, roast, deglaze the pan with red wine and serve. For medium-rare seal then cook in oven at 1750C for four minutes and allow to rest for four-to-five minutes. For medium/pink seal, but increase the oven time to seven minutes with the same resting time. For well done roast for 12 minutes with the same resting time.
22 | THE WESTCOUNTRY FOODLOVER
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