Venison with Pickled Red Cabbage and Butternut Squash Purée

Name: Venison with Pickled Red Cabbage and Butternut Squash Purée
Yield: Serves 6 as a main course
Cuisine: Irish
Ingredients: 6 portions of boned loin of venison, about 100 g each, trimmed, trimmings reserved; 6 portions of boned loin of venison, about 100 g each, trimmed, trimmings reserved; 25 g butter; sea salt and black pepper; sea salt and black pepper; venison trimmings (optional); 1 tbsp olive oil; ½ garlic clove, peeled and chopped; 1 shallot, peeled and sliced; 2 white peppercorns; 1 thyme sprig; 1 tbsp sherry vinegar; 1 bay leaf, split; 400 ml chicken stock; 375 ml red wine; butternut squash purée; pickled red cabbage; 1 medium red cabbage; toasted walnuts; 1 vanilla pod, split; 1 large butternut squash, about 1 kg; sea salt; 300 ml red wine; 300 ml port; 250 ml Cabernet Sauvignon vinegar, or other red wine vinegar; 250 ml Cabernet Sauvignon vinegar, or other red wine vinegar; 75 g demerara sugar; 15 juniper berries; 150 g butter

Preparation info

Serves
6
as a main course

Difficulty
Easy

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

6 portions of boned loin of venison, about 100 g each, trimmed, trimmings reserved
25 g

Europe
Ireland
Main course
Gluten-free

Method

For the red wine sauce, heat the oil in a pan and caramelise the venison trimmings (if you have them). Add the shallot and garlic and colour lightly, then add the thyme, peppercorns and bay leaf. Continue to cook until everything is nicely golden brown. Deglaze with the sherry vinegar, then add the wine and reduce until syrupy. Add the chicken stock, bring to the boil and simmer for 20 minutes.