Venison Leg Cooked In Hay With Roast Celeriac And Braised Red Cabbage

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Great British Chefs
Nutrition per serving    (USDA % daily values)
CAL
1253
FAT
312%
CHOL
102%
SOD
45%
Uploaded by: Great British Chefs

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Ingredients for 4 servings

4 150g pieces of venison leg

2 tbsp of groundnut oil

120 g of fresh hay, washed and dried

100 g of butter, softened

salt

pepper

500 g of venison trimmings

40 g of butter

50 g of shallots

3 garlic cloves

200 ml of Knorr Chicken stock

1 tbsp of dittander, chopped

1 knob of butter

1 pinch of cloves

2 star anise

1 cinnamon stick

450 g of red cabbage, thinly sliced

100 ml of raspberry vinegar

135 g of redcurrant jelly

pepper

salt

1/2 celeriac

100 ml of grapeseed oil

120 g of butter

2 sprigs of fresh thyme

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