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


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.


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