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Peppered leg of Venison with hot, sour cabbage



A well hung haunch of venison is at least as nice to eat as the loin, or fillet. The technique here for separating the leg muscles means that you are left with sinew free ‘loin’ from the leg.

Ingredient list

1 haunch of venison ( 2 1/2 kg. approx.)
salt and cracked black pepper
2 Tbsp. butter
1 Tlsp. veg. oil

Hot & Sour Cabbage

1 red cabbage, finely sliced
2 apples, peeled, cored, and chopped
2 Tblsp. raisins
1 Tblsp. fresh chopped ginger
50 ml. sherry wine vinegar
2 Tblsp. butter
salt and sugar to taste
1/2 tsp. white pepper, freshly ground


50 ml. sherry wine vinegar
50 ml. meat stock, or gravy (optional)
300 ml. double cream
salt and pepper


Preheat the oven to 190’C.

To cook the cabbage, melt the butter in a large heavy casserole or Dutch oven. Add the cabbage, vinegar, and salt. Cover and cook over a low heat for about 1 hour.

Stir in the apples, raisins, ginger, and sugar, and cook slowly for another half hour.   Finally add the white pepper, and check the seasoning to see if needs more sugar, or salt.

Meanwhile cook the venison. Trim the outside of the haunch to remove any sinew and fat. Work carefully to see that you don’t remove too much. Separate each large muscle, one at a time, and place them to one side. Reserve the trim, shin, and very small muscles for another use. Roll the large muscles in cracked black pepper, and season them with salt.

Heat a large fry pan and fry the pieces of venison in the butter until they have a nice colour on all sides, and then place them in a hot oven, ( 190’C.) for 5 minutes for medium rare, or 8 minutes for medium well.  

Remove the venison pieces from the pan and allow them to rest in a warm place. Pour any fat from the pan, and add the sherry vinegar. Scrape the bottom of the pan with a wooden spoon to loosen all the delicious, caramelized juices. Reduce the sherry vinegar to one tablespoon, then add the meat gravy and the cream. Reduce by boiling it quickly, until it has reached a sauce consistency. Season with salt and pepper. 

To serve, spoon some piping hot cabbage on to warmed plates, slice the venison pieces, and arrange the slices neatly on top of the cabbage. Pour over a little of the sauce, and it’s ready to serve.


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