This dish should be made with smoked venison haunch (leg) steaks. If you can't get them then ordinary haunch steaks cooked to medium/rare will suffice. This is a warm salad that has a definite Autumnal feel to it! Smoked Venison is amazing, and juniper dressing is the ideal twist!
- First, cook your beets. They will take quite a while, scrub them and gently simmer them in lightly salted water.
- Do the same with the potatoes. Try to get small, waxy new potatoes for this dish.
- When cooked, drain and leave in the pot to keep warm (this is a warm/cold dish so no need for these to be hot)
- Make your sauce... add all the ingredients to a small pan and gently simmer 'till volume has reduced by at least 75%.
- You should enf up with a dark red and slightly sticky sauce. Allow to cool slightly.
- To cook the cabbage, heat a little sunflower oil in a large pot, when hot at the cumin seeds and then a few seconds later, the cabbage.
- Stir fry on a high heat for 2-3mins, reduce to a low heat and place the lid on the pot.
- To Serve: Slice the beets and spuds into 1cm thick slices.
- Carve the venison (if not smoked, fresh venison steak cooked to medium-rare) into 3-5mm thick diagonal slices.
- Make a layer of potatoes in the middle of the plate, followed by a layer of beetroot.
- Place the venison on top, pour over your red wine and juniper dressing.
- Place the cabbage on the side.