Stuffed roasted saddle of venison with spiced red cabbage and port sauce

Mike Robinson combines tasty, stuffed venison with spiced red cabbage and a rich port sauce to create a luxurious meal
By Mike Robinson
Stuffed roasted saddle of venison with spiced red cabbage and port sauce
  • Rating:
  • Serves: 8
  • Cook Time: 1 hour 30 minutes
  • Prep Time: 30 minutes plus 10 mins resting
  • Effort: medium

Ingredients

Main

  • 500 g pork sausage meat
  • 1 onions, finely diced
  • 2 tbsp sage, chopped
  • 2 tbsp rosemary, chopped
  • 2 cloves garlic, chopped
  • 50 g redcurrants
  • 1 tbsp wholegrain mustard
  • 0.5 saddle of venison steaks
  • 2 tbsp goose fat
  • 1 pinches sea salt and freshly ground black pepper
  • 2 tbsp thyme

For the spiced red cabbage

  • 0.5 red cabbage, finely sliced
  • 1 onions, diced
  • 1 apples
  • 1 tbsp butter
  • 1 tsp juniper berries
  • 2 tbsp malt vinegar
  • 2 tbsp caster sugar
  • 1 tsp ground cinnamon
  • 1 pinches black pepper

For the port sauce

  • 250 ml port
  • 250 ml game stock, or beef
  • 1 tbsp redcurrants
  • 25 g butter

Method

1. First, prepare the spiced red cabbage. In a heavy saucepan, fry the red cabbage, onion and apple in butter for 5 minutes. Add the juniper berries, vinegar, sugar and cinnamon, cover and cook over a low heat for 90 minutes. Season with salt and freshly ground pepper. 2. Meanwhile, preheat the oven to 200ÂșC/gas 6. Mix the sausagemeat, onion, sage, rosemary, garlic, redcurrants and mustard together in a bowl. Roll the sausagemeat mixture out into a long sausage. 3. Place this sausage down the middle between the two fillets of venison. Wrap the flaps of venison around the fillets and tie with string every 5cm or so. Rub with goose fat, season with salt and freshly ground pepper and sprinkle with the chopped thyme. 4. Heat a roasting tray on the hob until hot. Add the venison and sear on all sides. Transfer to the oven and roast for 20 minutes. Remove and rest in a warm place for 10 minutes. 5. To make the port sauce, simply combine the port and stock in a saucepan, bring to the boil and reduce by two-thirds. Finish by adding the redcurrants and whisking in the butter. 6. Carve the venison into 1cm-thick slices and serve on a bed of spiced red cabbage, spooning plenty of port sauce around the meat.

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