Ingredients

Serves 4
160g loin of venison
Sea salt
Pepper
Olive oil
Cooked Spring Cabbage
Mashed Potatoes
For the blackberry sauce
225g blackberries
250ml red wine
250ml brown chicken stock (Chicken Bones, onions, carrot, Leeks and Thyme and Red Wine Cook down to a sauce)
1 heaped tbsp runny honey
Few knobs of cold butter
Sea salt and freshly ground black pepper

Method

1 Preheat the oven to 180c.
For the blackberry sauce, place three quarters of the bl
ackberries, red wine and stock
in a heavy-based saucepan and bring to the boil. Cook for
about 10 minutes until the
blackberries have softened. Push the mixture through a f
ine sieve and discard the
seeds and pulp. Return the sauce to the saucepan with the hon
ey and boil again until
reduced by half and thickened to a smooth sauce.
Season venison, Heat the olive oil in a frying pan set ove
r a high heat and sear the
meat for 1-2 minutes on each side. Roast the venison in
the oven for 5-7 minutes until
medium rare. It should feel slightly springy when pressed.
Remove the venison to a warm plate; lightly cover with
foil and leave to rest for a
further 5 minutes.
Gently reheat the sauce cook for a few minutes, then add the b
utter, a few knobs at a
time, and whisk in. The sauce will become shiny and glossy
add the remaining
blackberries
.
Reheat the mash and spring greens spring cabbage and mash
Slice the venison thickly and arrange on warm plates next
the
.
Pour over the blackberry sauce to serve

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