Ingredients

• 300g venison loin

Artichoke

• 1 baby artichoke
• 20g white wine vinegar
• 30g shallot
• 1 clove garlic
• 50g oil
• 50g white wine
• 1 sprig thyme
• 1 bay leaf

Barigoule

• 20g carrot
• 20g sausage de morteau
• 20g leek
• 20g shallot
• 20g parsnip
• 20g fennel
• 1 tsp chopped chives
• 2g garlic
• 30g demi glaze
• 8g sherry vinegar

Red Cabbage Purée

• 100g red cabbage
• 10g white wine vinegar
• 200g red wine
• 50g sugar
• 30g honey
• 1 cinnamon stick
• 1 star anise
• 3 juniper berries

Sauce

• 1 baby onion
• 3 white button mushrooms
• 200g beef stock

Garnish

• 6 chive tips
• 4 blue nasturtium leaves

Method

Once you have removed all the sinew from the venison season well and place into a hot frying pan and lightly colour. Add a knob of butter, thyme, garlic and bay leaf.  Place onto a tray and put in the oven at 220°c, cook for 2 minutes on each side, take out and rest for 5 minutes before carving.

For the artichoke a la grecque bring to the boil all the ingredients, apart from the artichoke, and leave to one side. Now you need to prep your artichokes by peeling the stem and removing the outer leaves. Wash the artichoke well, preferably in lemon water as this helps keep it nice and white. Now place your artichoke in to the a la grecque and let simmer for 10 minutes until slightly soft and leave to cool.

For the barigoule mixture you need to finely dice all the vegetables and the sausage de morteau. Pace into a small pan with your demi-glace and sherry vinegar. Cook under pressure by making a lid with cling film this should only take 6 minutes as the vegetables are cut so small be careful not to burn, then remove cling film and lightly season, then add chives.

For the red cabbage purée, finely slice the red cabbage then sweat down in a little oil then add white wine vinegar. Once cooked add the rest of the ingredients and turn the heat down and place a lid on the pan. Once the cabbage is cooked blend until super smooth.

For the sauce, add 200g of beef stock to a saucepan and reduce by half. Peel the button mushrooms, peel and flake the baby onions and add to the beef stock. Simmer for 3 minutes to cook the vegetables.