Mark Jordan's Roast Loin of Venison with Vegetable Dauphinoise
This roast loin of venison is served with vegetable dauphinoise, glazed red cabbage and a vanilla red wine jus. An amazing recipe for a special lunch!
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Ingredients
- 1 kg venison loin
- Salt
- 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
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