Venison with cranberries and savoy cabbage

For the cranberry sauce: put all the ingredients in a pan and bring to the boil. Turn down the heat and simmer to a jammy consistency. Leave to cool.

For the venison: preheat the oven to 180C/gas 4.

Heat a little oil in an ovenproof frying pan, season the venison well and brown on all sides. Transfer to oven for 6-8 minutes, until cooked to your liking. Leave to rest on a board while you make the sauce.

Add the shallots to the pan and soften, scraping in all residues from bottom. Add the peppercorns, juniper berries and thyme and cook for a minute to release the flavours. Add the vinegar and reduce down to a dribble. Add the wine and reduce again. Finally add the stock and bubble to a thick and glossy sauce. Strain.

For the savoy cabbage: fry the bacon in a knob of butter until crisp. Add the cabbage and chicken stock, clamp on a lid and soften for 3-4 minutes.

Serve slices of the venison with the cabbage and a little cranberry sauce.