Venison, cabbage, celeriac and cream are all wonderfully seasonal ingredients.  Don’t be afraid of the quantity of pepper here.  It helps to bring out the rich flavour of the meat.

Ingredients

4 venison loin steaks, about 150grams each
Salt
50 grams black peppercorns
1½ tablespoon of olive oil
4 tablespoons of duck fat
1 large carrot, peeled and cut into 2.5 x 0.5 cm batons
1 small Savoy cabbage, trimmed of dark outer leaves and shredded into 1cm-wide ribbons
1 small Celeriac, peeled and cut into 2.5 x 0.5 cm batons
100 ml double cream

Method

Season the venison loins with salt, then roll each one in the crushed peppercorns until evenly covered.

Put the oil in a heavy-based frying pan over a medium heat.  When it is hot, fry the pieces of venison for 3-4 minutes on each side, until the meat is firm to the touch, but springs back when you press it with your finger.  It should stay pink in the middle.  Remove from the pan and set aside in a warm place to rest. 

Melt a third of the duck fat in a heavy based saucepan over a medium heat.  Add the carrot and celeriac batons and cook until tender.  Strain the vegetable batons through a colander, draining the fat into a heat proof bowl.

Return the saucepan to the heat, add the remaining duck fat and cook the shredded cabbage for a few minutes, until the ribbons begin to wilt slightly.  Add the carrot and celeriac batons and cook for another 3-4 minutes.  Strain the duck fat into a heat proof bowl.  Return the pan to the heat and pour in the cream.  Let it bubble slightly, until the cream lightly coats the cabbage leaves. 

To serve, slice the venison and place on a large warm place with the creamy cabbage to one side. 

By courtesy of Bryn Williams