Venison with Kale, Red Cabbge Purée, Celeriac, Baby Beetroots, Potato Galette and Blackberry Sauce

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 75g/2½oz butter
• 600g/1lb 5oz red cabbage
• 280ml/10fl oz red wine
• 50g/1¾oz soft brown sugar
• 2 star anise
• ½ cinnamon
• 5 tbsp redcurrant jelly
• 2 tbsp red wine vinegar
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 2 x 200g/7oz venison
• sea salt and freshly ground black pepper
• 50g/1¾oz butter
• 1 shallots
• 1 garlic
• 5 sprigs fresh thyme
• 2 juniper berries
• ½ fresh bay leaf
• 1 tbsp sugar
• 100ml/3½fl oz ruby port
• 150ml/5fl oz chicken stock
• 150g/5½oz fresh blackberries
• 2 tbsp olive oil
• 50g/1¾oz butter
• 1 large celeriac
• 1 bunch baby beetroots
• 75g/2½oz butter
• 2 large potatoes
• 50g/1¾oz unsalted butter
• 1 head kale

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Melt 75g/2½oz butter in a large pot. Add the finely shredded red cabbage, soft brown sugar, star anise, ½ cinnamon, redcurrant jelly, red wine vinegar and 280ml/10fl oz red wine. Season, cover and simmer gently for 40 minutes until tender, adding a splash of water if dry.

2. Remove the star anise and cinnamon, then blend the cabbage with 50g/1¾oz unsalted butter until smooth. Keep warm and season to taste with salt and freshly ground black pepper.

3. Finely chop the shallot and garlic and soften in 50g/1¾oz butter over low heat for 5 minutes. Add the juniper berries, thyme, bay leaf, sugar and 100ml/3½fl oz ruby port, then simmer until reduced by half.

4. Add the chicken stock and blackberries, simmer 10 minutes, then mash and pass through a sieve. Return to the pan, keep warm and season.

5. Peel the celeriac, cut into chunks, toss with 2 tbsp olive oil, 50g/1¾oz butter and salt and pepper. Roast at 400°F (200°C) for 30 to 35 minutes until golden and tender.

6. Boil the baby beetroots in a pan of boiling water for 20 to 30 minutes until tender, then peel and keep warm. Blanch the kale in boiling water for 2 minutes, drain, shred and keep warm with a splash of water.

7. Grate the potatoes, squeeze out the liquid and mix with 75g/2½oz butter, salt and pepper. Press into a hot oven-proof pan and cook 15 minutes until crisp underneath, then turn and cook 10 minutes more.

8. Season the venison with sea salt and pepper. Sear in 1 tbsp olive oil with the thyme for 3 minutes per side, then roast at 400°F (200°C) until the thickest part reaches 145°F (63°C), about 6 to 8 minutes. Rest 3 minutes, then slice and serve with all the components.