recipes
Venison on braised red cabbage and blackberry jus
Serves:
Ingredients
- 400g venison
- 1/2 medium red cabbage
- 2 tbsp raisins
- 1 tbsp honey
- 1/4 glass red wine
- 1knob butter
- 2 large potatoes
- Fresh thyme
- 1/4 glass port wine
- 1 knob butter
- 50g frozen blackberries
- 1/2 beef stock pot (Star)
Method
Shred the cabbage and cook in butter and honey until cabbage becomes bright in colour, add the red wine and raisins cover and allow to soften. In a well preheated saute pan seal from all sides the venison remove from pan, add butter and berries toss than add port and stock, simmer until thickened. Cut the potatoes in large strips mix with fresh thyme leaves, oil and roast until browned.
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