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Roast venison with buttered cabbage with wild mushroom pithivier

Image of Roast Venison With Buttered Cabbage With Wild Mushroom Pithivier, UK TV

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Ingredients

For the mushroom pithiver

2 tbsp olive oil
100 g butter
120 g wild mushrooms
1 clove garlic
sprigs rosemary
60 ml double cream
180 g ready-made puff pastry
1 egg yolk, beaten with a pinch of salt

For the venison

200 g venison loin
salt and black pepper

For the sauce

125 ml red wine
450 ml game stock
2 tsp unsalted butter, chilled

For the cabbage

200 g Savoy cabbage, thinly sliced
1 tsp butter
1/2 tsp salt and black pepper
4 bunches thyme, leaves removed, chopped

Description

Ring The Changes And Try Your Hand At James Tanner's Autumnal Mushroom Pie Served With Succulent Venison Cloaked In A Robust Wine Sauce

UK TV

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