Roast Wicklow Venison, Braised Red Cabbage Recipe by Graeme Dodrill of Peploes

Roast Wicklow Venison

This recipe for Roast Wicklow venison, braised red cabbage, gherkin, and pickled walnut jus was created by chef Graeme Dodrill of Peploes. This is a fantastic, warming, autumn/winter dish made with seasonal ingredients packed with flavour.

Ingredients

– 240g of venison (I usually use the haunch or loin cut)
– Half a head red cabbage
– 1 orange
– Bottle of red wine
– 150g brown sugar
– 2 star anise
– 2 shallots, finely diced
– 1 cinnamon stick
– 3 pickled walnuts, chopped (available in speciality food shops and M&S
– 2 large gherkins, diced
– 200ml game jus (or good quality beef stock)
– 20g thyme
– 300g butter

Method
Red cabbage
1. Thinly slice (chiffonade) the red cabbage and the peeled orange and put in a large pot
2. Add the red wine, spices and sugar and slowly cook for 2 hours in a covered pot until soft, sweet and cooked through

Sauce
1. In a small sauce pot sweat down the shallots in 50g of butter, add thyme leaves add the star anise and the game jus (or beef stock).
2. Cookout and then add the diced gherkins and chopped walnuts.

Venison
1. Heat the oven to 180 degrees
2. Pan fry the venison for approx. 2 minutes, each side, to seal.
3. Put into the hot oven for a further 4 minutes.
4. Take out to rest for 5 minutes before carving.
5. Plate up with a good spoonful of red cabbage with the venison resting on top and gently coat with the sauce.

Roast Wicklow Venison

RECIPE FROM GRAEME DODRILL OF PEPLOES

Graeme Dodrill is the head chef of Peploes St.Stephens Green in Dublin. Opensince 2003 Peploes offers guests upscale bistro dining in relaxing surrounding.

Following on from time spent woorking in Dubai Graeme has once again taken up the reigns in Peploes and serves classic bistro dishes, full of flavour.

Graeme Dodrill

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