Venison, stuffed oxtail cabbage

Pre-heat the oven grill

Halve an oxtail cabbage and put under the hot grill 15 mins, then braise under a lid in 30g butter for another 15 mins

Reduce 250ml game stock with 3 junipers, then whisk in 40g butter. Finally add 2 tbsp cranberry jam

Pre-heat the oven to 180°C

Remove 4 of the outer leaves of the cabbage and remove the vein

Finely hack 40 gr of the pointed end, mix with chives, salt and pepper

Lightly brush 2 thick slices of brioche with olive oil and put in the hot oven for 10 mins til golden brown

Whip 50g goat butter and season with sea salt. Use a mortar to turn 1 tbsp dried pine needles into a powder

Panfry 250g loin of venison, 2,5 min per side. Cut of 50g, wrap the rest in alu foil and rest.

Mince the 50g and mix with the hacked cabbage and stuff the cabbage leave with it. Then roll up as a cannelloni. 

Torch them with a creme brûlée burner

Slice the venison, serve as shown with buttered brioche on the side, dusted with pine needle powder

(Based on a recipe by Benjamin Lins in Delicious Magazine)

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