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.
For the cabbage:
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.
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.
Take out of the oven and stir in the redcurrant jelly. Check the seasoning.
For the puree:
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:
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.
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 analysis per serving (4 servings)
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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