Ingredients

• ½ large swede
• 50g/1¾oz butter
• 1 tbsp rapeseed oil
• 568ml/1 pint chicken stock
• 2 racks of venison (six bones per rack)
• 2 tbsp rapeseed oil
• ½ carrot
• chopped
• ½ onion
• chopped
• ½ stick celery
• chopped
• few sage leaves and stalks
• 568ml/1 pint chicken stock
• salt and pepper
• 50g/1¾oz butter
• 4 juniper berries
• crushed
• 1 glass red wine
• 1 tbsp redcurrant jelly
• ½ large green cabbage
• shredded as finely as possible
• 1 garlic clove
• sliced
• 3mm/1/8in disc of fresh root ginger
• julienned
• small piece red chilli
• julienned
• 1 tbsp rapeseed oil
• 1 tbsp white wine vinegar
• salt
• 2 tbsp chopped parsley

Directions

• For the swede fondant
• preheat the oven to 180C/350F/Gas 4.
• Peel and trim the swede
• cut into 2.5cm/1in slices horizontally and using a 5cm/2in biscuit cutter
• cut out four discs.
• Melt half the butter in a frying pan and add the oil
• fry the swede discs on one side until golden-brown
• then turn over. Add the chicken stock (it should come half way up the swede).
• Season with salt and pepper and put in the oven for approximately 30 minutes
• or until the swede is tender. During cooking frequently brush with melted butter.
• When cooked
• drain the swede and keep warm.
• For the rack of venison with sage
• preheat the oven to 200C/400F/Gas 6.
• Trim the racks of venison and chop any trimmings into chunks. Heat one tablespoon of oil in a saucepan and fry the trimmings until golden-brown.
• Add chopped vegetables and sage stalks. Fry until the vegetables have coloured
• then add the chicken stock and simmer gently for 30 minutes.
• Meanwhile
• heat a tablespoon of oil in a roasting tin and add the venison racks. Fry until golden-brown all over. Season with salt and pepper and put into the oven for five minutes.
• Turn down the oven to 180C/350F/Gas 4 and add the butter and a few sage leaves. Roast for a further 8-10 minutes
• basting frequently.
• Remove the venison from the roasting tin
• season with salt and pepper and set aside to rest in a warm place.
• Carefully pour away any excess oil from the roasting tin. Add the red wine and juniper berries. Bring to a boil and cook until the volume of liquid has reduced by half.
• Add the liquid from the saucepan with the venison trimmings. Add the redcurrant jelly and bring to the boil. Simmer to reduce it in volume by two-thirds
• then strain the sauce into a clean pan and keep warm.
• For the lightly-pickled green cabbage
• bring a large pan of salted water to the boil and cook the shredded cabbage for two minutes. Immediately refresh in ice-cold water to keep the colour.
• Drain and dry the cabbage using kitchen paper.
• Heat the oil
• add the garlic
• ginger and chilli and stir well
• taking care not to burn them. Add the cabbage and quickly toss to coat. Pour in the vinegar and lightly cook the cabbage.
• Remove from the heat
• strain and season with salt. Stir in the remaining butter and the parsley.
• Serve the cabbage with a disc of fondant swede and half a rack of venison. Pour the sauce around each plate.