Prep Time: 40 minutes Cooking Time: 40 minutes
Cream cabbage
Sweat off onion, carrot, parsnip and celery in olive oil.
Add savoy cabbage.
Add cream to cover & white wine reduction.
Boil cream to thicken & season to taste.
Blackberry Sauce
Place three quarters of the blackberries, red wine reduction, beef & chicken stock in a heavy-based saucepan and bring to the boil.
Cook for about 20 minutes until the blackberries have softened.
Push the mixture through a fine sieve and discard the seeds and pulp.
Return the sauce to a clean saucepan add the gastrique and roast seasoning boil again check the seasoning to taste.
Roasted butter
Mix roast seasoning liquid with 150g butter and set aside.
Parsnips
Peeled & cut in wedges and blanched for 6 minutes in the blanching water when ready chill in ice water.
Roast the parsnips in oil, salt and roasting butter finishing with honey.
Purple Potatoes
Blanch the purple potatoes in the blanched water for 16 minutes, Chill in ice water.
Cut the purple potatoes in half.
Roast the purple potatoes in oil, salt and roasting butter.
Venison
Season venison.
Heat the olive oil in a frying pan set over a high heat and sear the meat for 1-2 minutes on each side.
Add 100g butter till foaming with thyme & garlic basting over the venison.
Roast the venison in the oven for 5-7 minutes until medium rare. It should feel slightly springy when pressed.
Remove the venison to a warm plate; lightly cover with foil and leave to rest for a further 10 minutes. Brush with the roast butter.
Final assembly/plating up
Gently reheat the sauce and cook for a few minutes, then add the butter, a few knobs at a time, and whisk in.
The sauce will become shiny and glossy add the remaining blackberries.
Reheat the creamed cabbage served on the side
Slice the venison thickly and arrange on warm plates pour over the blackberry sauce to serve.