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Roast Loin of Venison

Serves 4


1 kg venison loin

Salt and pepper

Olive oil

1 red cabbage

1 onion

4 apples

Olive oil

1 star anise

75cl red wine

1 kg sugar

100ml sherry vinegar

Salt to taste

2 kilos Maris Piper or King Edward potatoes

1 clove garlic, halved

100g grated gruyère cheese, cheddar will do, or 25g diced butter

750 mls double cream

Salt and pepper


Cut the red cabbage into quarters. Remove the white hard stalk and slice finely on a mandolin. Peel the onion, cut into quarters and slice it nice and thinly. Mix the two together in a bowl. Peel and quarter the apples, remove the core, cut in to cm strips and add to the cabbage.

Add a drop of olive oil to a saucepan and then add the cabbage, apple and onion mixture and sauté for a couple of minutes. Add in the star anise.

Stir well together then add the red wine, sugar and vinegar and salt. Turn the heat down and slowly cook the cabbage, stirring every 30 minutes or so–the cabbage will take about 3 hours to cook but will eventually cook down to a lovely shiny marmalade.

Next we have the dauphinoise potatoes


Pre heat the oven to 170c.

Peel and thinly slice the potatoes using a mandolin or sharp knife, you want them about 4mm in thickness.

Rub the cut sides of the garlic clove all over the sides and bottom of a large ovenproof dish. Layer up the potatoes, seasoning each layer as you go.

Pour over the cream, just enough to seep through the layers and leave a little moisture on the surface. Scatter over the cheese (or butter) and then bake for 30 minutes until the potatoes are soft and the top is golden and browning.

For the venison

Preheat the oven to 180c.


Place the venison fillet onto a chopping board and season with salt and pepper. Heat a sauté pan and add a few drops of olive oil.

Once the oil is hot lay the venison fillet into the pan and gently sauté all the way round until the whole fillet is nicely browned, remove from the pan and place in a tray into the oven for 6–7 minutes, depending on your cooking preference.

Remove the venison from the oven and leave to rest for 3–4 minutes.

While the venison is resting, spoon a good mound of the hot red cabbage onto each plate and gently place 1 slice of dauphinoise onto each plate.


Using a very sharp knife slice the venison fillet into 12 slices, 3 per person. Arrange the venison on top of the cabbage. Spoon over the jus and serve.

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