Ingredients

Ingredients For the pickled red cabbage

• 500g/1lb 2oz red cabbage, cored and finely shredded

• 20g/¾oz coarse rock salt

For the brine

• 290ml/½ pint red wine

• 100ml/3½fl oz Cabernet Sauvignon vinegar, or other red wine vinegar

• 20g/¾oz sugar

• 1 star anise

• ¼ cinnamon stick

• 2 cardamom pods, lightly crushed

• 3 crushed black peppercorns

• 1 tsp crushed coriander seeds

• 1 tsp crushed fennel seeds

• 1 tsp crushed juniper berries

• 1 tsp grated nutmeg

• 1 sprig of thyme

• ½ bay leaf

• 1 clove garlic, crushed

For the venison sauce

• 250g/9oz venison bone, chopped (ask your butcher to do this for you)

• 2 tsp vegetable oil

• 25g/1oz carrots, chopped

• 25g/1oz parsnips, chopped

• 1 stick celery, chopped

• 2 shallots, chopped

• 25g/1oz leeks, chopped

• 3 sprigs thyme

• 1 bay leaf

• 2 cloves garlic, crushed

• 4 crushed juniper berries

• 100ml/3½fl oz red wine

• 50ml/2fl oz ruby port

• 290ml/½ pint veal stock (substitute beef or chicken stock if unavailable)

• salt and freshly ground black pepper

For the venison

• 1 venison fillet, about 650g/1lb 7oz

• 1½ tbsp juniper berries

• 1½ tbsp freshly ground black pepper

• olive oil

• 500g/1lb 2oz shallots, chopped

• 2 cloves garlic, chopped

• ½ bunch thyme, leaves only

• 2kg/4½lb button mushrooms, chopped

• 50ml/2fl oz brandy

• 200g/7oz foie gras, chopped (optional)

• handful flatleaf parsley, chopped

• 4 leaves Savoy cabbage, central stalk removed, blanched for 1-2 minutes and refreshed in ice water

• 1 sheet ready-rolled puff pastry, about 500g/1lb 2oz

• 1 free-range egg, beaten

• salt and freshly ground black pepper

Description

Recipe Uses 500g/1lb 2oz Red Cabbage, Cored And Finely Shredded, 20g/¾oz Coarse Rock Salt, 290ml/½ Pint Red Wine, 100ml/3½fl Oz Cabernet Sauvignon...

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