Ingredients

Ingredients For the venison

• 800g/1¾lb venison haunch, cut into four thick slices

• 300ml/11fl oz red wine

• 2 bay leaves

• 4 sprigs fresh thyme

• 2 garlic cloves, roughly chopped

• 8 juniper berries

• 2 cinnamon sticks

• salt and freshly ground black pepper

• 1 tbsp olive oil

• 75g/3oz unsalted butter

For the potato and chive cakes

• 600g/1lb 5oz floury potatoes such as Maris Piper or King Edward, peeled and cut into pieces

• 1½ tbsp plain flour, plus extra for dusting

• 40g/1½oz unsalted butter

• salt and freshly ground black pepper

• 6 tbsp chopped fresh chives

• 2 tbsp olive oil

For the kumquat compote

• 1 tbsp vegetable oil

• 1 large shallot, finely chopped

• 3cm/1¼in piece fresh ginger, peeled, finely chopped

• ¼ tsp ground cumin

• ½ tsp ground cinnamon

• ¼ tsp dried red chilli flakes

• 200g/7oz fresh kumquats, cut lengthways into quarters

• 40g/1½oz light muscovado sugar

• 75ml/3fl oz alegar (vinegar made with ale) or sherry vinegar

Description

Recipe Uses 800g/1¾lb Venison Haunch, Cut Into Four Thick Slices, 300ml/11fl Oz Red Wine, 2 Bay Leaves, 4 Sprigs Fresh Thyme, 2 Garlic Cloves,...

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