step 1
For the venison loin: In a hot pan, add Canola Oil (2 Tbsp).
step 2
Season the Venison Loin (4 pieces) with salt and pepper, then sear in the pan on all sides.
step 3
Once the meat is brown on all sides, add the Butter (2 Tbsp) to the pan with the Fresh Rosemary (1 sprig), Fresh Thyme (4 sprigs), and Garlic (2 cloves).
step 4
When the butter has melted, baste the venison loins continually for 6 minutes before removing from the pan.
step 5
Rest the meat for 5 minutes.
step 6
For the green cabbage purée: Bring a large pot of hot water to a boil and add the shredded Green Cabbage (2 cups).
step 7
Cook for 1 minute then drain.
step 8
Mix the cabbage with the Double Cream (1 cup) and blitz to a purée with an immersion blender. Season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).
step 9
For the salsify: Peel the Salsify (4) cut into 2 inch batons then place the batons into water with a squeeze of Lemon Juice (1). This will stop the salsify from oxidizing.
step 10
Cook the salsify in the Chicken Stock (1 cup) then keep in the stock until needed.
step 11
Strain the salsify and pat dry.
step 12
Add Canola Oil (1 Tbsp) and sauté the tubes of salsify until golden brown.
step 13
For the mashed potato: In a pot of water, add the Red Potatoes (6 cups). Bring water to a boil and cook until soft then strain and return them to the pan.
step 14
Place over the heat for a few moments then mash using a potato ricer or masher.
step 15
Add the Whole Milk (1 cup), Butter (2 Tbsp), and Eggs (3) and mix thoroughly. Season with Salt (to taste) and Freshly Ground Black Pepper (to taste).
step 16
For the venison shepherd’s pie: Place a frying pan over a high heat and sear the Venison Burger Patties (2 cups) batches in vegetable oil until well colored.
step 17
Remove the meat from the pan and add the Onion (1), Carrot (1), Celery (2 sticks), and Garlic (2 cloves).
step 18
Reduce the heat and cook the vegetables until well golden brown.
step 19
Add the Tomato Purée (2 Tbsp) and cook for 3-4 minutes.
step 20
Return the meat to the pan, add the Chicken Stock (4 cups),Fresh Rosemary (2 sprigs), and Fresh Thyme (4 sprigs) and slowly cook until tender for around 3 hours.
step 21
When cooked, leave the meat to cool in the liquid.
step 22
When sufficiently cool, strain the liquid through a fine sieve and take care not to break up the meat too much, place in liquid in a pan on the stove to reduce by half.
step 23
Melt a tablespoon of Butter (2 Tbsp) in a pan and cook the diced Carrot (1), Turnips (4) , and Onion (1) until soft.
step 24
Dice the meat and then return to the pan with the soft vegetables and add the reduced sauce.
step 25
Add a splash of Worcestershire Sauce (to taste) and cook the mixture until it is thick and unctuous.
step 26
Pour the venison into small pie dishes depending on how many guests you are serving, top with the mashed potato and baked in the oven until golden and crispy on top.
step 27
To assemble: Warm the cabbage purée and put onto four plates, the golden salsify can go on top of this.
step 28
Put the pie on the side of the plate leaving enough room for slices of the Venison loin.
step 29
Drizzle with the gravy before serving.
