Haunch of venison with pickled red cabbage


Preparation info

  • Serves


    • Difficulty


Appears in

The Richard Corrigan Cookbook

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.


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


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.