Mark Jordan's Roast Loin of Venison with Vegetable Dauphinoise - James Martin Chef

Ingredients

• 1 kg venison loin
• Salt and pepper
• Vegetable oil
• 1 red cabbage
• 1 onion
• 4 apples
• 1 vanilla pod
• 1 star anise
• 250g sultanas
• 75cl red wine
• 1 kg sugar
• 100ml sherry vinegar
• Salt to taste
• 1 litre double cream
• 1 head of garlic
• 1 sprig thyme
• 2 sweet potatoes
• 3 parsnips
• 3 large carrots
• 1 head celeriac