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)


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.