Pan-seared venison loin | ShootingUK

Ingredients

• 200g venison loin per person
• 25g butter
• Salt and pepper
• 4 potatoes weighing 200 to 300g
• 225g unsalted butter
• 150ml chicken stock
• sprig thyme
• sprig rosemary
• 75g butter, plus extra to serve
• 1 red onion, finely chopped
• 1 cinnamon stick
• ¼ tsp ground cloves
• ¼ ground nutmeg
• 1 red cabbage, cored and cut into irregular chunks
• 1 apple finely chopped
• 3 tsp muscovado sugar
• 100ml freshly squeezed orange juice
• 125ml balsamic vinegar
• 2 tsp cranberry sauce
• 2 tsp olive oil
• 1 onion, peeled and roughly chopped
• 1 acorn/honey bear squash, peeled and roughly chopped
• 75ml chicken stock
• 75ml double cream
• 250ml fruity red wine
• 3 tsp redcurrant jelly
• 1 tsp Dijon mustard