The peppery dittander and spiced cabbage add a beautifully autumnal feel to this exciting dish from Simon Rogan. This venison leg recipe also requires cooking with hay; be sure you keep an eye on it and don't let it burn.
Add the shallot, garlic and brown chicken stock, bring to a simmer, skim and cook down to a sauce consistency. Pass through a sieve and season. Set aside until just before serving
To make the red cabbage, tie the spices in a piece of muslin. Combine all the ingredients in a pan with the muslin-tied spices, cover and cook slowly for about 1 hour until tender
To make the venison, heat the oven to 180°C/gas mark 4. Heat a frying pan and fry the venison briefly all over in a little groundnut oil. Season and chill
Place half the hay in a large pan with a lid. Rub the venison with 80g of butter and place on to the hay
60g of fresh hay
80g of butter
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Top with the rest of the hay and put on the lid. Cook for 14 -16 minutes. Rest for at least 20 minutes, then season and brown again in a hot pan ith a dash of groundnut oil and butter briefly
Reheat the venison sauce, add a knob of butter and the dittander
1 tbsp of dittander
1 knob of butter
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To serve, slice the haunch inot 3 peices per portion, spoon some red cabbage on top and finihs by arranging around the celeriac and spoon over the sauce. Serve immediately
Simon Rogan has achieved incredible success during his years at the top of British cuisine, gaining two Michelin stars at his flagship Cumbrian restaurant, L’Enclume, where he farms and forages all manner of unusual edibles. His highly complex, beautifully crafted dishes change as regularly as the natural world and his restaurant is one of the best in Britain.
