Methods

For the venison,

• Season on all sides with salt and pepper,
• Seal venison loin on all sides for 2 minutes until golden brown,
• Place on oven tray and cook for 3 minutes at 105C,
• Rest for 5 minutes before serving.
  

For the parsnip purée,

• Place the parsnip into a sauce pan and cover with milk preferably or water,
• Bring to boil and simmer until soft. Drain,
• Bring the cream and butterto the boil,
• Add the parsnip to a blender and blitz, add the cream and butter and blend until smooth. Pass through a sieve and season.
  

For the red cabbage,

• Heat 3 tbsp of vegetable oil,
• Add the cabbage and sweat for 3-4 minutes. Add the cinnamon, red wine and red wine vinegar,
• Cover with a sheet of baking paper,
• Simmer for approx 30-45 minutes or until cabbage is cooked. Remove baking paper and add sugar. Cook until caramelised. Remove the cinnamon stick.
  

For the truffle vinaigrette,

• Heat a saucepan and sauté the shallots for 3 minutes in 1 tbsp of olive oil and 10gr of butter,
• Add the mushrooms and cook for further 3 minutes. Leave to cool,
• Whisk the mustard and vinagar in a bowl. Slowly add the truffle oil and then the olive oil whisking constantly,
• Add the mushrooms and shallots and season to taste.

Ingredients

4 x 160-180gr venison protions, loin

For the parsnip purée,

• 4 x parsnip, peeled and roughly chopped,
• milk or water to cover,
• 100ml x double cream,
• 25gr x butter,
• salt & pepper.
  

For the red cabbage,

• 1/4 x red cabbage, finely chopped,
• 300ml x red wine vinegar,
• 600ml x red wine,
• 1 x cinnamon stick,
• 250gr x demerara sugar.
  

For the truffle vinaigrette,

• 60gr x button mushrooms, finely diced,
• 1 x shallot, finely chopped,
• 1/2 tbsp x Dijon mustard,
• 2 tbsp x white wine vinegar,
• 30ml x truffle oil,
• 120ml x olive oil.
  

To finish,

• 150ml x venison jus,
• parsnip crisps,
• micro herbs.
  

Serving,

• Place a large tbsp of purée at one side of the plate and swipe. Place large tbsp of cabbage at the other side of the plate,
• Slice the venison into 4 or 5 slices and place in cabbage,
• Heat jus ans spoon a little around,
• Drizzle around some of the vinaigrette,
• Place a few parsnip crisps on top of the venison, scatter over a few herbs and serve.