Venison racks with Savoy cabbage and pancetta with mash and chianti butter

Preparation method

1. For the venison, preheat the oven to 200C/390F/Gas 6 and season the venison with salt and freshly ground black pepper. Heat two tablespoons of olive oil in a large frying pan and brown the racks all over. (You will need to do this in batches so as not to overcrowd pan.)

2. Break the garlic into a large roasting tin and add all but a sprig or two of the thyme. Lay the racks on top, dot with a little butter and roast for 15 minutes, longer if you prefer your meat well done. Remove the meat and place it on a warm plate, cover and leave to rest in a warm place. Retain the garlic, thyme and juices in the roasting pan.

3. For the mash, cook the potatoes in a saucepan of boiling salted water for 15 minutes, or until tender. Drain and pass through a potato ricer or mash, adding a knob of butter and the cream.

4. For the chianti butter, fry the shallots in the butter with the reserved sprig of thyme in a saucepan for about 4-5 minutes, or until softened. Add the wine and cook until the volume of liquid has reduced by half.

5. Stir in the redcurrant jelly and cacao. Continue to simmer until the volume of the mixture has reduced to a syrupy consistency. Stir in a knob of butter to make a glossy sauce. Taste and season with salt, pepper and a little soft brown sugar if required.

6. For the cabbage, blanch the cabbage in a saucepan of boiling water for one minute and then drain well. Heat a frying pan and add the pancetta. As the fat starts to run from the pancetta, add the cabbage and toss well to coat. Add a knob of butter.

7. For the sauce, place the reserved roasting pan on a medium heat and pour in the wine. Scraping the base of the pan as it boils, let the liquid reduce to almost nothing and then pour in the chicken stock. Boil briefly and strain into a jug.

8. Divide the cabbage among four warmed plates and pour over a little of the sauce. Sit the venison on top and serve with the mashed potatoes and chianti butter.

30 mins to 1 hour preparation time

30 mins to 1 hour cooking time

Serves 4