Venison with smoked potato purée, pickled red cabbage, chocolate & watercress

Name: Venison with smoked potato purée, pickled red cabbage, chocolate & watercress
Cuisine: Northern Europe
Ingredients: 1 small red cabbage; 30 g demerara sugar; 180 ml port; sea salt and freshly ground white pepper; sea salt and freshly ground white pepper; 2 onions; 2 carrots; 2 sticks celery; 400 g venison shoulder, cut into 5cm dice; 1 bay leaf; 2 garlic cloves, chopped; 500 ml chicken stock; trimmings from the loin of venison; 1 shallot, sliced; 1 carrot, chopped; 1 garlic clove, crushed; 1 sprig of thyme; 10 black peppercorns; 5 juniper berries; 1 star anise; 50 ml Cabernet Sauvignon vinegar or any good quality red wine vinegar; 50 ml Cabernet Sauvignon vinegar or any good quality red wine vinegar; 300 ml red wine; 300 ml brown chicken stock; 25-30 g bitter chocolate (minimum 70% cocoa solids), finely chopped; 25-30 g bitter chocolate (minimum 70% cocoa solids), finely chopped; 700 g Charlotte or other waxy new potatoes; 700 g Charlotte or other waxy new potatoes; 100 ml milk; 100 ml double cream

Preparation info

Serves
6
as a main course

Difficulty
Easy

Appears in

Venison

By José Souto

Published 2015

About

We think venison is a perfect choice of meat for a number of reasons. All the chefs in our restaurants know an ingredient’s provenance, which with venison is easy to trace. And we know they have fed naturally and lived happily and healthily. Of course flavour is paramount and the layers and depths of flavour that are revealed with braising, grilling or roasting make it one of the most interesting meats available. Venison lends itself to many accompaniments and is a healthy choice.

Ingredients

Europe
United Kingdom
Main course
Gluten-free

Ingredients

Method