Ingredients Jump to Instructions ↓

  1. 500 g pork sausage meat

  2. 1 onions , finely diced

  3. 2 tbsp sage , chopped

  4. 2 tbsp rosemary , chopped

  5. 2 cloves garlic , chopped

  6. 50 g redcurrants

  7. 1 tbsp wholegrain mustard

  8. 1/2 saddle of venison steaks

  9. 2 tbsp goose fat

  10. 1 pinches sea salt and freshly ground black pepper

  11. 2 tbsp thyme

  12. 1/2 red cabbage , finely sliced

  13. 1 onions , diced

  14. 1 apples

  15. 1 tbsp butter

  16. 1 tsp juniper berries

  17. 2 tbsp malt vinegar

  18. 2 tbsp caster sugar

  19. 1 tsp ground cinnamon

  20. 1 pinches black pepper

  21. 250 ml port

  22. 250 ml game stock , or beef

  23. 1 tbsp redcurrants

  24. 25 g butter

Instructions Jump to Ingredients ↑

  1. Stuffed roasted saddle of venison with spiced red cabbage and port sauce Method 1. First, prepare the spiced red cabbage. In a heavy saucepan, fry the red cabbage, onion and apple in butter for 5 minutes. Add the juniper berries, vinegar, sugar and cinnamon, cover and cook over a low heat for 90 minutes. Season with salt and freshly ground pepper.

  2. Meanwhile, preheat the oven to 200ºC/gas 6. Mix the sausagemeat, onion, sage, rosemary, garlic, redcurrants and mustard together in a bowl. Roll the sausagemeat mixture out into a long sausage.

  3. Place this sausage down the middle between the two fillets of venison. Wrap the flaps of venison around the fillets and tie with string every 5cm or so. Rub with goose fat, season with salt and freshly ground pepper and sprinkle with the chopped thyme.

  4. Heat a roasting tray on the hob until hot. Add the venison and sear on all sides. Transfer to the oven and roast for 20 minutes. Remove and rest in a warm place for 10 minutes.

  5. To make the port sauce, simply combine the port and stock in a saucepan, bring to the boil and reduce by two-thirds. Finish by adding the redcurrants and whisking in the butter.

  6. Carve the venison into 1cm-thick slices and serve on a bed of spiced red cabbage, spooning plenty of port sauce around the meat.


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