Tender venison loin rolled in a black peppercorn spice mix is served alongside cabbage braised in red wine and herbs and a creamy butternut squash puree.


  • 4 x 150g venison loin

  • For the spice mix

  • 10g Juniper berries

  • 10g Black peppercorns

  • 3 star anise

  • 1 cinnamon stick

  • For the braised red cabbage

  • 50ml red wine vinegar

  • ½ red cabbage finely shredded

  • 2 red onions, peeled, halved and finely sliced

  • 2 garlic cloves sliced

  • 50ml olive oil

  • 125ml red wine

  • 125ml cassis (blackcurrant liqueur)

  • 1 cinnamon stick

  • Sprig thyme

  • 1 tbsp redcurrant jelly

  • 2 pieces orange peel

  • For the butternut squash puree

  • 50g unsalted butter

  • 300g peeled, deseeded and diced butternut squash

  • 100ml chicken stock

  • 50ml double cream


  • For the cabbage:

  • 1.

    Pour the oil into an ovenproof dish, add the red onion and garlic, cover with a lid and cook on a gentle heat for 5 minutes.

  • 2.

    Turn up the heat, add the cabbage, season and cook for 2 minutes. Add the vinegar, red wine, cassis, cinnamon, thyme and orange peel. Bring to the boil, cover with a disc of baking parchment, put a lid on top and bake in the oven for 2 hours at 180ºC or until the cabbage is soft. 

  • 3.

    Take out of the oven and stir in the redcurrant jelly. Check the seasoning.

  • For the puree:

  • 1.

    Melt the butter in a pan and fry the squash very gently with a lid on for 5 minutes. Add the stock, bring to the boil, reduce the heat and simmer for 10 minutes until soft. Add the double cream, bring to the boil and whizz in a blender until smooth. Season to taste.

  • For the venison:

  • 1.

    Grind the spices together in a blender. Season the venison with salt, coat in the spices, pour a little sunflower oil in a pan, add the meat and cook in the oven at 200°C for about 5 minutes.

  • To serve:

  • 1.

    Spoon the cabbage onto a plate, slice the venison and carefully arrange on top and finish with a spoon of butternut squash puree to the side.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 662kj
  • Fat Total 31g
  • Saturated Fat 12g
  • Protein 35g
  • Carbohydrate 42g
  • Sugar 21g
  • Sodium 56mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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