Venison with Pickled Red Cabbage and Butternut Squash Purée

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

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.