Ingredients
3kg venison haunch, diced
400g peeled carrots, diced
300g peeled button onions and glazed in butter
400g smoked bacon, cooked and cut into lardons and caramelised in butter
5 cloves garlic, crushed
15 juniper berries, crushed
½l red wine
6 tsp tomato purée
Good venison stock
Redcurrant jelly
Plain flour
2 sprigs of thyme
For the braised red cabbage
2 medium red cabbage, finely shredded
100g brown sugar
400ml red wine
100ml red wine vinegar
1 cinnamon stick, zest of 1 orange, 3 star anise, 3 bay leaves, wrapped in muslin cloth
Redcurrant jelly
Method
- Heat a large surface area pot and add oil with a little bit of butter when it is hot enough season and lightly flour your venison and seal off the meat in the pot.
- Add garlic, thyme and cook out for another 5 minutes. Add the tomato purée but don't overdo it as you don't want a tomato based sauce.
- Add red wine and mix until you start to form a paste then add enough game stock to cover the meat plus another 3 inches. Add the juniper berries and cook for 45 minutes to 1 hour.
- After 30 minutes, add the carrots; the sauce should start to thicken and meat will start to soften. Make sure the sauce is not catching on the bottom.
- When the meat is nearly cooked, add your bacon, onions chopped herbs and to finish add redcurrant jelly to taste.
- For the braised red cabbage, marinade the cabbage in the above ingredients (except the redcurrant jelly) and leave overnight.
- In the morning slowly cook the cabbage, making sure that you cover the cabbage with a cartouche (circle of paper placed over the liquid to stop a skin forming) until the cabbage is soft adding more red wine if needed.
- When the cabbage is soft finish, off with a few tablespoons of redcurrant jelly.