Roast loin of Balmoral venison with peanut crumb, parsnip & braised red cabbage

Name: Roast loin of Balmoral venison with peanut crumb, parsnip & braised red cabbage
Yield: Serves 4
Cuisine: British
Ingredients: a handful of sprouting mustard frill; salt and freshly ground pepper; 3 litres chicken stock, enough to cover the bones; 150 ml red wine; 300 ml dashi stock; 2 large parsnips, peeled and chopped; dashi vinegar; 300 ml cream; 4 parsnips, peeled; salt; 200 g dry roasted peanuts; 100 ml chicken stock; 600 g venison loin, trimmed; 10 g chives, finely chopped; sprig thyme; 60 g butter; salt and freshly ground pepper; 1 garlic clove, crushed; 200 g red cabbage, finely sliced; 2 g Maldon sea salt; 250 ml red wine; 100 g butter; 2 tbsps redcurrant jelly; 1 cinnamon stick; 2 star anise; 1 kg venison bones, and trim from the loin; 1 kg venison bones, and trim from the loin; 1 onion, peeled; 2 cloves garlic, peeled; 100 g leeks

Preparation info

Serves
4

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

In season, venison is such a joy to have on the menu at Winteringham Fields. We simply pair it with some fermented red cabbage and parsnip, serving the meat in a way that accentuates its rich flavour.

Ingredients

Braised red cabbage

200 g red cabbage, finely sliced
2 g Maldon sea salt
250

Europe
United Kingdom
Main course
Gluten-free

Method

For the braised red cabbage, place the red cabbage into a heavy-based saucepan with the salt and smash it with a rolling pin until it’s well broken down and covered by its own juices.

Put the cabbage and juices in an airtight plastic container covered with greaseproof paper with a weight on top to ensure the red cabbage is covered in its own juices. Leave at room temperature for 5 days.