Name: Haunch of venison with pickled red cabbage
Yield: Serves 6
Ingredients: mirepoix of 100 g each diced carrot, celery and onion; salt and freshly ground black pepper; a few sprigs of fresh thyme; Pickled red cabbage; good pinch of sugar; sunflower oil; ½ small haunch of venison, fillet end, seam boned (about 1.4 kg boned weight); 1 bay leaf; 1 star anise; 1 teaspoon black peppercorns; 3 garlic cloves, peeled and crushed; 450 ml red wine; 2 tablespoons sunflower oil

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

Seam boning — which takes all the meaty muscles individually from the bone — has become very popular in restaurant kitchens over the past 5-6 years. This is delicious with a celeriac and potato mash and chestnuts with sprouts and bacon.

Ingredients

½ small haunch of venison, fillet end, seam boned (about 1.4 kg boned weight)
sunflower oil
good pinch

Method

To make the marinade, heat the oil in a large saucepan, add the mirepoix and garlic, and cook until softened but not brown. Add the remaining marinade ingredients and bring almost to the boil, then remove from the heat and cool.

Pour the marinade into a big bowl and add the pieces of venison. Cover and leave to marinate in the refrigerator for 12 hours.

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of