In a well preheated pan season and seal the venison from all sides remove from the pan and add the butter, sugar, berries and caramelize. Once browned add the port, red wine and bring to the boil. Now pour in the stock and Simmer until a sauce consistency. Meanwhile finish the venison in the oven until medium cooked. Boil the potato just enough to mash, remove from water drain well and mash together with the butter, zest, thyme and nutmeg. Form 2 patties and allow to cool, dust well with flour, dip in the whisked whole egg and than in bread crumbs. Shallow fry the croquettes until golden brown. Meanwhile sauté the kale in garlic oil and serve underneath the meat.