Poached Venison in a Red Wine and Rosemary Sauce

Poached Venison in a Red Wine and Rosemary Sauce, with Scented Red Cabbage and Parsnip Crisp

serves 4

Ingredients
• ¼ red cabbage
• Zest & juice of ½ orange
• 2 -3 Juniper berries
• ½ cinnamon stick
• 2 cloves
• Red wine vinegar
• Soft brown sugar
• Salt and pepper
• 1 parsnip
• ½ ltr vegetable oil
• 2 venison steaks
• 1-1 ½ pints medium dry red wine
• 3 black peppercorns
• 2 sprigs fresh rosemary

Method
Finely slice the cabbage and add to a pan with the orange, spices, vinegar and sugar. Simmer until soft and the liquid is reduced. Peel the parsnip, then peel into thin slices; dust with salt and pepper. Half-fill a pan with oil and heat. Deep fry the parsnip until crisp and golden, then drain. Next, put the wine in a deep pan with the peppercorns and rosemary. Bring to a gentle simmer and add the venison steaks; simmer gently for 7-10mins for mediumrare, 10-12 mins for medium-well. When cooked, remove the meat and allow to rest. Boil the sauce and reduce until it coats the back of a spoon. Strain. Slice the venison and serve on some braised cabbage, with the crisps on top and some sauce drizzled around neatly.