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

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
<

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

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Spiced venison with braised red cabbage and butternut squash purée

Ingredients

Method

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