A tasty venison recipe for you to try at home

Balmoral Estate roe deer, roast carrot, braised savoy cabbage, cauliflower and truffle purée, and red wine jus (serves four)

Ingredients Instructions
  • 4 250g venison fillets
  • 1 savoy cabbage (finely sliced)
  • 50ml cream
  • 4 carrots (peeled)
  • 1 cauliflower (sliced)
  • 1 shallot
  • 1 sprig of thyme
  • 50g truffle oil
  • 250ml beef stock
  • 100ml chicken stock
  • 50ml red wine
  • Squeeze of honey
  • Block of butter
  • 1 tbsp redcurrant jelly
  • Salt
  • Venison
  • Place the venison in a hot pan and seal with a lid. Cook for two minutes on each side and then place in a pre-heated oven at 180°C (160°C fan) for 3-4 minutes. Leave to rest for six minutes.
  • For the cauliflower and truffle purée, sweat shallot, thyme and cauliflower for 2-3 minutes. Add 50g butter and enough stock to cover the cauliflower and cook for 10-15 minutes. Add cream and put the mixture in a blender and blitz until you achieve a smooth consistency. Taste and season as required, then set to one side. Sweat cabbage in butter for 4-5 minutes and season with salt.
  • Blanch carrots in boiling water for 3-4 minutes and remove, place on tray and add some butter and a squeeze of honey. Season and roast in the oven for 6-8 mins until just cooked.
  • For the red wine jus, put wine in a pan and reduce on a high heat to half the volume (about 10 minutes). Add beef stock and redcurrant jelly and reduce to a sauce consistency (about 20 minutes).
  • To plate, add a spoonful of puree, place the cabbage on the side, add the carrots and slice the venison in three before placing on the cabbage. Finish with jus over the venison and around the side of the dish.