Spiced venison with braised red cabbage and butternut squash purée

Name: Spiced venison with braised red cabbage and butternut squash purée
Yield: Serves 4
Ingredients: 4 x 150 g venison loins with no sinew; salt; 1 Spice Mix recipe; 50 ml olive oil; 2 red onions, halved and finely sliced; a drizzle of olive oil; 25 g unsalted butter; salt and freshly ground black pepper; salt and freshly ground black pepper; 2 garlic cloves, sliced; ½ red cabbage, finely shredded; 125 ml cassis (blackcurrant liqueur); 125 ml cassis (blackcurrant liqueur); 50 ml red wine vinegar; 125 ml red wine; a sprig of fresh thyme; 1 cinnamon stick; 1 tablespoon redcurrant jelly; 2 pieces orange peel; 300 g peeled, de-seeded and diced butternut squash; 50 g unsalted butter; 50 ml double cream; 100 ml chicken stock (see Tip)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Simple to Sensational

By Jun Tanaka

Published 2010

About

Venison and red cabbage is a popular combination because the sweet taste of the cabbage works so well with the spiced venison.

Ingredients

1 Spice Mix recipe
4 x 150 g venison loins with no sinew
salt
<

Main course
Gluten-free
Sensational

Method

Make the Spice Mix. Preheat the oven to Gas Mark 4/180°C.
For the cabbage, heat the oil in an ovenproof dish, add the red onions and garlic, cover and cook on a gentl