Login to Save Like

Ingredients

• 1 tbsp oil
• 450 g puff pastry
• 600 g boneless venison loin
• 60 g butter

• 120 g plain flour
• 1 egg
• 25 g butter
• 300 ml milk
• oil, for frying

• 2 tbsp oil
• 2 shallots, finely chopped
• 2 cloves garlic, finely chopped
• 25 g butter
• 200 g wild mushrooms, finely chopped
• 100 g button mushrooms, finely chopped
• 2 tsp thyme, chopped
• 25 g breadcrumbs

• 60 g butter
• 1 leek, finely chopped
• 2 shallots, finely chopped
• 1 rashers bacon, chopped
• 1/2 bottles red wine
• 3 tbsp redcurrant jelly
• 400 ml game stock, or venison stock
• 300 ml port

• 1 large Savoy cabbage, leaves shredded
• 1 handfuls walnuts
• 2 cloves garlic, finely chopped
• 25 g butter

Description

Rosemary Shrager's Tender Venison Is Wrapped In Crisp Puff Pastry And Served With Deliciously Nutty Cabbage And A Luxurious Sauce

UK TV