Haunch of venison with pickled red cabbage

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

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

Main course
Gluten-free
Winter

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.