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Cornish venison with red cabbage, parsnip puree and red wine sauce

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Paul Stephens, head chef at Mullion Cove Hotel in Cornwall, shares his recipe for Cornish venison with red cabbage, parsnip puree and red wine sauce

Venison with red cabbage

Serves 2

You will need

Venison steaks 2
Candied beetroot 250g

For the cabbage:
Red cabbage 1, small
Red wine 50ml
Port 50ml
Star anise 1
Salt and pepper to season

For the puree:
Parsnips 4, peeled and diced
Onion 1, diced
Thyme 5 sprigs, chopped
Butter 2 knobs
Tonic water 125ml
Double cream a splash

For the sauce:
Onion 1, sliced
Star anise 1
Red wine 100ml
Port 100ml
Beef stock 1l
Chicken stock 1l


  1. For the cabbage: discard the base and then quarter the cabbage. Remove the top two layers of outer leaves, then cut the stem out of each quarter to give yourself a flat surface to work from. Slice the leaves as thinly as you can.
  2. In a heavy bottomed pan, bring the red wine and port to the boil with one star anise. Add the cabbage, season with salt and pepper, cover and cook on a low heat for about an hour, shaking and stirring from time to time.
  3. For the puree: add the parsnips to a pan with the onion, thyme, butter and tonic water. Cover and cook on a low heat until the parsnips are soft. Add a splash of cream and blend until smooth.
  4. For the sauce: caramelise the sliced onion with the star anise. Add the wine and port and reduce by two thirds. Add the stocks and reduce to a coating consistency.
  5. For the venison: season the steaks and cook in oil in a hot pan, turning every 30 seconds to ensure they are cooked evenly. Cook to your liking but bear in mind venison, like all meat, toughens the more you cook it.
  6. Quarter the candied beetroot and warm slightly under the grill.
  7. To assemble: swipe the parsnip puree across the plate and place the red cabbage on top. Fan the beetroot alongside the puree. Slice the venison and place on top of the red cabbage. Finish with the red wine sauce.

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