Enjoy a hearty meat dish that's British through and through
Takes about 11/2 hours to make, plus overnight marinating
1. Put the venison in a small dish along with the juniper, herbs and oil. Cover and marinate overnight in the fridge, turning occasionally.
2. Put the cabbage in a bowl. Tie the spices up in muslin, nestle in the cabbage and pour over the wine and vinegar. Cover and marinate overnight in the fridge.
3. The next day, drain the cabbage, reserving the marinade and spice bag. Melt the goose fat in a deep frying pan over a medium-low heat. Add the onion and cook for 5 minutes, stirring, until soft. Add the cabbage and cook for 5 minutes. Add the reserved spice bag and marinade, then season. Rest a circle of baking paper on the cabbage. Reduce the heat and cook gently for 40 minutes, stirring occasionally. Peel, core and chop the apple. Remove the baking paper from the pan, stir in the apple and cook over a medium heat for 10 minutes, until the apple is tender. Stir in the redcurrant jelly, check the seasoning and set aside, covered. (Angela Hartnett's tip: For a stronger flavour, cook the cabbage up to 2 days ahead. Reheat with a dash of water to serve.)
4. Cook the venison. Lift the meat, juniper and herbs out of the oil, season the meat and set aside. Heat 2 teaspoons of the oil (discard the rest) and the unsalted butter in a heavy-based frying pan over a medium-high heat. Add the venison, juniper and most of the herbs to the pan. Cook for 6-8 minutes each side until nicely browned and cooked to medium-rare. Lift the venison onto a carving board, cover with foil and rest for 5 minutes. Discard the juniper and herbs and wipe out the pan with kitchen paper. Slice the venison, cover with foil and tip the juices into a bowl. (Angela Hartnett's tip: To roast the venison, sear in a frying pan for 1-2 minutes each side, transfer to a roasting tin and roast at 220°C/fan200°C/gas 7 for 10-12 minutes.
5. Make the sauce. Return the frying pan to a high heat. Add the flour and venison juices and cook, stirring, for 1 minute. Gradually whisk in the wine, boil until reduced by half, then add the stock and remaining herbs. Reduce until slightly thickened. Season.
6.To serve, reheat the cabbage, discarding the spice bag. Divide the venison and cabbage between plates and drizzle over the sauce. Serve with roasted new potatoes, drizzled with truffle oil, if you like.
© delicious. magazine
Per serving: 541kcals
26.5g fat (12.4g saturated)
Contributed by delicious. magazine
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