Roasted loin of Red Deer

600-650g/1lb-1lb 6oz centre-cut loin of red deer
1 tbsp coarsely ground fresh black pepper salt
3-4 sprigs fresh rosemary, leaves only, very finely chopped, plus an extra sprig to serve
Salt
2 tsp vegetable oil

Ingredients for the sauce
Salt and freshly ground black pepper
250ml/9fl oz red wine
4 tbsp butter, softened
Black currants

Method

1. Preheat oven to 200C/400F/Gas 6.
2. For the venison, trim any sinewy bits from the venison loin and lightly score the skin with a sharp knife.
3. Sprinkle the black pepper, rosemary, and salt onto a clean chopping board, reserving a teaspoon of the chopped rosemary for the sauce.
4. Rub the loin with the vegetable oil and roll the loin (including the ends) in the rosemary and pepper mixture to lightly coat. The top should be only lightly covered in the pepper and rosemary mixture.
5. Heat a large, heavy-based frying pan until hot. Add the venison, and sear for a couple of minutes. Turn over to sear the other side, then sear the ends.
6. Place the seared venison into a roasting tin and place in the preheated oven for about 10-12 minutes for rare meat, a bit longer for medium-rare or medium. Remove from the oven and allow resting for ten minutes. This will ensure moist meat.
7. Meanwhile, make the sauce. Wipe the, add the red wine to deglaze. The wine will lift off the browned bits, which will help to flavour the sauce. Cook over a high heat for a minute or two, and then reduce the heat. Add a pinch of salt and a bit of freshly ground black pepper.
8. Stir in the finely chopped rosemary and black currants at the end.
9. To serve, slice the venison loin on the diagonal. Drizzle with the cassis sauce.

Braised Red Cabbage

1 large red cabbage, finely sliced
½ lemon, juiced
2 thyme sprigs
50ml light chicken stock
3 tbsp red wine vinegar
3 tbsp light brown sugar
2 large cooking apples, peeled, cored and sliced
2 medium onions, finely sliced
30g butter

Method

1. Preheat the oven to 170°C/gas 3.
2. Melt the butter in a large flameproof casserole, add the onion and apples and cook gently until softened.
3. Add the cabbage, sugar, vinegar, stock and thyme.
4. Bring to a simmer, cover with a close-fitting lid, place in the oven and cook for about 1 hour 45 minutes, until tender, stirring once or twice during cooking.
5. When the cabbage is cooked, season to taste and add the lemon juice.

Puree of Parsnips

2 lbs parsnips, peeled, stringy cores removed, chopped (about 1 1/2 pounds after removing cores)
3 Tbsp butter, melted
1 1/2 cup water
1/8 teaspoon nutmeg
Salt and pepper to taste

Method

1. Preheat oven to 400°F. Peel parsnips, make a cut off the top of the fat end of each parsnip. This will show you extent of the inner core. Often this core is stringy and woody, especially at the larger end of the parsnip. When you are prepping the parsnips, cut around this core.
2. Place chopped parsnips in a medium sized bowl, add the melted butter and stir to coat. Lay out the parsnips on a roasting pan in a single layer. Roast in the oven for 20 to 25 minutes, at 400°F, until lightly golden, turning the parsnips once half-way through the cooking.
3. Put cooked parsnips into a blender or food processor. Add 1 1/2 cups water, and pulse until puréed to the desired consistency. Add more water if necessary. Add nutmeg and salt and pepper to taste.

Hotch Potch of Black Pudding

600g waxy potatoes (such as Maris Piper)
350ml milk
350ml double cream
8 oz black pudding
1 large garlic clove, sliced
1 thyme sprig
1 bay leaf
90g Gruyere cheese, grated
Sea salt and freshly ground black pepper

Methods

1. Preheat the oven to 200C, Gas 6. Peel the potatoes thinly, and then slice evenly into 1cm slices. Bring the milk and cream to the boil in a large saucepan and add the garlic, herbs and seasoning. Simmer for a couple of minutes.
2. Slide the potatoes into the pan and stir gently. Simmer for about 7 minutes until the potato slices are only just tender; they should hold their shape and retain a bite. Drain the par-cooked potatoes in a colander over a bowl to catch the milk.
3. Layer the potatoes in a shallow ovenproof dish, arranging the black pudding in the middle, sprinkling two thirds of the cheese and seasoning in between the layers. Trickle a little of the saved milk over each layer too.
4. Pour a little more of the milk around the sides, but not too much - just enough to moisten. Sprinkle over the last of the cheese.
5. Place the dish in a shallow roasting tin and bake for about 10-15 minutes or until the cheese is beginning to bubble and turn golden brown. Allow to stand for 10 minutes before serving.