Roasted venison with red cabbage purée, heritage beetroot, dirty mash and sauce grand veneur | Field
Wild food chef Mike Robinson shares one of his delicious venison recipes with us.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fieldsports-journal.com.
Ingredients
- 1 haunch of venison
- Butter
- Garlic
- Thyme
- 4kg venison bones
- 3kg venison trimmings
- 1kg shallots, sliced
- 2 1/2 litres red wine
- 6kg chicken stock
- 2kg veal stock
- 6 juniper berries
- 500g sliced button mushrooms
- Redcurrant jelly
- 1.5kg red cabbage, shredded
- 200g red onion, sliced
- 40g ginger, diced
- 10g red chilli, diced
- 50g garlic, diced
- 100g dried apricots
- 80g raisins
- 8g mixed spice
- 5 juniper berries
- 3g cinnamon
- 80g brown sugar
- 130ml sherry vinegar
- 1 litre chicken stock
- 600ml red wine
- 1kh waxy potatoes
- 500g butter
- Double cream
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