Seared venison fillet with red cabbage + beetroot purée from Wild Weed Pie: A Lifetime of Recipes by

Ingredients

• 2 tablespoons cold butter
• venison trimmings, reserved from above
• 1 cup Veal Glaze
• 1 tablespoon 35%-fat cream
• 100 g butter
• 2 medium red onions, chopped
• 1 teaspoon brown sugar
• 3 teaspoons red wine vinegar
• 1 cup dry red wine
• 300 g red cabbage, shredded
• pinch crushed juniper berries
• 1 clove garlic, chopped
• 1 medium brown onion, chopped
• 1 cup Roast Tomato Sauce
• 1½ tablespoons balsamic vinegar
• ¼ cup water
• ¼ cup Veal Glaze (optional)
• freshly ground black pepper, to taste
• salt, to taste
• 3 tablespoons coarsely ground black pepper
• 2 x 600 g venison fillets
• light olive oil, to cover
• 3 tablespoons coarsely ground juniper berries
• 2 tablespoons extra-virgin olive oil
• 700 g beetroot