For the venison loin:
- Season the venison pieces then colour on all sides in a heavy-bottomed frying pan placed over a high heat. Use a neutral oil such as rapeseed oil for searing at high temperatures.
- Once the meat is nicely coloured, add the butter to the pan with the rosemary, thyme and garlic clove.
- When the butter has melted baste the loins continually for 6 minutes before removing from the pan and allowing to rest for 5 minutes.
For the green cabbage purée:
- Bring a large pan of boiling water to the boil and add the shredded cabbage. Allow to cook for 1 minute then drain.
- Mix the cabbage with the double cream and blitz to a purée with a handheld blender. Season with salt and pepper.
For the salsify:
- Peel the salsify and cut in to 7cm batons then place the batons into acidulated water (water with a splash of lemon juice) – this will stop the salsify from going brown.
- Cook the salsify in the chicken stock then keep in the stock until needed.
- When the venison is cooked and has been removed from the pan, tip the remaining butter out and wipe the pan with some kitchen paper. Now strain the salsify and pat dry. Add some oil and sauté the tubes of salsify until golden brown.
For the gravy:
- Reserve some of the cooking liquor from the pie mix, reduce it to a thick sauce then stir through a knob of butter and infuse with a fresh bay leaf; a small splash of green chartreuse will add a real aromatic depth of flavour.
For the mashed potato:
- Cook the potatoes until soft then strain and return them to the pan. Place over the heat for a few moments then mash using a potato ricer or masher if you don’t have one.
- Add the milk, butter and eggs and mix thoroughly. Season with salt and pepper.
For the venison shepherd’s pie:
- Place a frying pan over a high heat and sear the meat in batches in a little vegetable oil until well coloured.
- Remove the meat from the pan and add the onions, carrots, celery and garlic. Reduce the heat and cook the vegetables until well coloured.
- Add the tomato purée and cook for 3-4 minutes.
- Return the meat to the pan, add the stock and herbs and slowly cook until tender. 3 hrs
- When cooked, leave the meat to cool in the liquid, this will keep the meat from going dry, when sufficiently cool strain the liquid through a fine sieve and take care not to break up the meat to much, place in liquid in a pan on the stove to reduce by half.
- Melt a little butter in a pan and cook the diced carrots, turnip, and onions until soft.
- Dice the meat and then return to the pan with the soft vegetables and add the reduced sauce.
- Add a splash of Worcestershire sauce and cook the mixture until it is thick and unctuous.
- 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 crisp on top.
Warm the purée and put on to four plates, the golden salsify can go on top of this. Put the pie on the side of the plate leaving enough room for slices of the Venison loin. Drizzle with the gravy before serving.