Peppered Loin of Venison with Copella Winter Warmer Braised Red Cabbage, Celeriac Purée and Juniper Jus

Method

1. Preheat the oven to 180C/360F/Gas 4.

2. Peel and dice the celeriac. Melt the butter in a pan, add the celeriac and sweat, once sweated add some water and cook it in an emulsion of milk, water and butter. Once the celeriac is cooked blend in a food processor until it’s smooth and glossy.


3. Core and finely slice the red cabbage, place in a pan with the rest of the ingredients except the red wine and Copella Winter Warmer juice and sweat for 5-10 mins.

4. Then add the red wine and Copella Winter Warmer juice, place a lid on the pan, reduce the heat and gently braise until the cabbage is cooked. Once the cabbage is cooked add the red current jelly and strain off the liquid, place into another pan and reduce down to a sticky syrup and add back to the cabbage.

5. Sautee off the shallot, garlic, juniper berries and thyme. Deglaze the pan with the red wine. Add the venison stock and reduce to consistency.

6. Season up the venison loin with salt, pepper and oil. Place into a hot pan and cook to medium rare. Allow the meat to rest and then serve with the braised cabbage and celeriac. Drizzle the juniper jus over the meat.