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Roasted loin of wild Highland venison in a juniper berry and sloe gin sauce with spiced red cabbage and poached pear – by Alan Reid

11 September 2006

INGREDIENTS

(serves eight)

1 boned-out loin of wild Highland venison cut into eight 175g portions

For the marinade
1 bottle of good red wine (eg, Merlot)
1 glass sloe gin
2 finely chopped shallots
15 crushed juniper berries
1 chopped clove of garlic
50ml olive oil
50g butter
225g bramble jelly
300ml game stock
Salt and pepper

For the red cabbage
1 shallot, finely chopped
50g butter
1 small red cabbage, finely shredded
Cox apples, peeled and chopped
Pinch of nutmeg
1 glass red wine vinegar
3 cloves
50g bramble jelly

To finish 8 poached pears
Flat-leaf parsley

METHOD

Marinate the venison in the red wine, sloe gin, shallots, juniper berries, garlic and olive oil for 24 hours.

Remove venison portions from the marinade. Strain the liquid into a jug andset aside. Sweat offthe shallots, juniper berries and garlicfrom the marinade in butter then add the bramble jelly, game stock and strained marinade liquid. Reduce quickly until slightly thickened. Season and set aside.

For the red cabbage, cook shallots in the butter, and add red cabbage. Sweat off for five minutes. Add the apple, nutmeg, vinegar, cloves and bramble jelly and simmer gently for a further 25 minutes. Set aside and keep warm.

To serve, seal venison fillets in a hot pan with a little oil. Season, then place in hot oven for five minutes (if fillets are small, three to four minutes will do). Take them out and rest in a warm place for seven to eight minutes.

Reheat the sauce and poached pears (cut bottoms off and leave stalk on). Place a spoonful of red cabbage in the centre of a hot plate. Slice venison and arrange around the cabbage. Place pear on the side. Pour over reduced sauce and garnish with flat parsley.

Alan Reid

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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