Chilterns Muntjac with Scottish Girolle Mushroom, Blackberry, BBQ Cabbage, Cobnut Salsa - James Mart

Ingredients

• 1 saddle loin of muntjac, only need approx. 160g of meat at Room Temperature
• 500ml duck fat
• 3 blackberries
• 35ml Ready Red wine Jus per person
• Handful Scottish girolles
• 50g butter
• Thyme
• 2 cloves of garlic
• Dash of sherry vinegar
• Confit Hispi Cabbage
• 1 halved and cooked in;
• 50ml White Wine Vinegar,
• 1tsp Salt,
• Splash of water,
• Salt
• pepper
• House Dressing
• 30ml veg oil,
• 20ml White Vinegar
• 10g Dijon mustard
• Cobnuts, roasted
• 100ml grapeseed oil
• 2 lemons, juice of
• Long pepper to season finished dish
• A few leaves of Sea Aster
• A few leaves of Garden Chard