RECIPES

Venison with kale, red cabbge purée, celeriac, baby beetroots, potato galette and blackberry sauce

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Venison’s wonderful flavour is matched with earthy veg and a rich blackberry and ruby port sauce.

Equipment and preparation: you will need a vegetable spiralizer for this recipe.

Ingredients

For the red cabbage purée

For the roasted venison and blackberry sauce

For the celeriac and baby beetroots

For the potato galette

For the kale

  • 50g/1¾oz unsalted butter
  • 1 head kale, leaves removed and roughly chopped