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Roasted loin of venison with Savoy cabbage and venison jus – by David Dempsey

11 September 2006
Roasted loin of venison with Savoy cabbage and venison jus – by David Dempsey

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Roasted loin of vension with Savoy cabbage and venision jus
INGREDIENTS (serves four) 500g trimmed venison loin 1 head Savoy cabbage 2 large carrots 1 small head celeriac 500g cèpes Clarified butter 150ml chicken stock 60ml olive oil Salt and pepper 6 pieces of salsify For the venison jus (makes about 16 portions) 1 carrot 1 onion 1 celery stick 1 leek 1 bulb of garlic 2tbs olive oil Sprig of thyme Bay leaf 10 white peppercorns, crushed 11/2 litres red wine 500ml port 11/2 litres chicken stock 11/2 litres veal stock Salt and pepper ### METHOD To make the venison jus, cut the vegetables into small cubes. Heat a heavy-bottomed pan, add 2tbs olive oil, then add vegetables, dried herbs and garlic and caramelise. Next add the port and reduce to a glaze, followed by the red wine. Reduce to a glaze. Add chicken stock and cook on a low simmer for 35-40 minutes. When finished, pass through a fine sieve and reduce to the correct consistency. Season to taste. Portion the venison into four pieces, trimmed and tied. Finely julienne the cabbage, and dice the carrot, celeriac and salsify into 5mm cubes. Blanch the vegetables and keep refrigerated until later. Slice the fresh cèpes Roast the venison loin in butter and season. Simmer the cabbage in an emulsion of chicken stock and butter. Add the diced vegetables, and season. Sauté the cèpes in a hot pan with olive oil and drain on a paper towel Place the cèpes in a circle in the centre of the plate. Then place a slightly smaller ring on the cèpes and fill with cabbage and diced vegetables. Slice the venison thinly and place on top of the cabbage. Heat the sauce and lightly glaze the venison. David Dempsey Photo © Alan Donaldson
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