1 boned-out loin of wild Highland venison cut into eight 175g portions
For the marinade
1 bottle of good red wine (eg, Merlot)
1 glass sloe gin
2 finely chopped shallots
15 crushed juniper berries
1 chopped clove of garlic
50ml olive oil
225g bramble jelly
300ml game stock
Salt and pepper
For the red cabbage
1 shallot, finely chopped
1 small red cabbage, finely shredded
Cox apples, peeled and chopped
Pinch of nutmeg
1 glass red wine vinegar
50g bramble jelly
To finish 8 poached pears
Marinate the venison in the red wine, sloe gin, shallots, juniper berries, garlic and olive oil for 24 hours.
Remove venison portions from the marinade. Strain the liquid into a jug andset aside. Sweat offthe shallots, juniper berries and garlicfrom the marinade in butter then add the bramble jelly, game stock and strained marinade liquid. Reduce quickly until slightly thickened. Season and set aside.
For the red cabbage, cook shallots in the butter, and add red cabbage. Sweat off for five minutes. Add the apple, nutmeg, vinegar, cloves and bramble jelly and simmer gently for a further 25 minutes. Set aside and keep warm.
To serve, seal venison fillets in a hot pan with a little oil. Season, then place in hot oven for five minutes (if fillets are small, three to four minutes will do). Take them out and rest in a warm place for seven to eight minutes.
Reheat the sauce and poached pears (cut bottoms off and leave stalk on). Place a spoonful of red cabbage in the centre of a hot plate. Slice venison and arrange around the cabbage. Place pear on the side. Pour over reduced sauce and garnish with flat parsley.