Here is the recipe and method for the amazing dish Chef Rob and Heather demonstrated in the Game Cookery Theatre at the Great Yorkshire Show 2019
For the Rub: –
4 Tbsp Fresh Ground Coffee
3 Tbsp Cocoa Powder
1 ½ Tbsp Salt
1 Tbsp Light Brown Sugar
2 Tsp Chilli Powder
1 Tsp Cinnamon
For the Sauce: –
200g Blackberries
75g Blueberries
1 Juice of Lemon
4 Tbsp Sugar
100ml Red Wine (Merlot or Cabernet Sauvignon)
Cabbage Parcel: –
3 Savoy Cabbage Leaves
¼ Savoy Cabbage Sliced
½ Shallot Finely Diced
2 Slice Smoked Bacon
10g of Butter
5ml of Vegetable Oil
1 Leek Leaf
Salt & Pepper
Sautéed Savoy & Bacon: –
½ Savoy Cabbage
6 Slices Smoked Bacon
15g Butter
5ml Vegetable or Rapeseed Oil
New Potatoes: – 6 New Potatoes
15g Butter
5ml Vegetable or Rapeseed Oil
Salt & Pepper
1 Venison Loin
5ml Vegetable Oil (for frying)
Method
For the rub: – Mix all dry ingredients together & roll Venison loin to coat evenly. Knock off excess rub & seal in a pan with vegetable oil. Cook in oven for around 16-18 minutes. Rest for 2 minutes before serving.
For the sauce: – Put all ingredients into saucepan and bring to boil. Leave to simmer for around 10-12 minutes. Try not to squash fruit so they are still whole.
For the parcel: – Remove 3 outer leaves from cabbage and blanch in boiling water for 20-30 seconds before chilling in ice water. Saute bacon, shallot and savoy in butter and oil until savoy is sort & bacon is cooked. Layout savoy leaf & gently place savoy mx in the middle. Wrap and tie with leek strand.
For the savoy garnish: – Repeat process in step 3 for savoy, shallot & bacon.
For the new potatoes: – Boil water & cook for around 16-18 minutes or until soft in a hot frying pan and saute potatoes until golden brown.
Present on plate as required, not forgetting to add some whole blackberries and blueberries from your sauce.