Thyme-marinated venison with Monteith’s Celtic Red cabbage, dauphinoise potato and brandied Blackball bacon glaze.

Ingredients (Serves 4)

1 sprig thyme
1 tsp balsamic vinegar
1 tbsp olive oil
4 x 200 g portions venison loin
4 large Agria potatoes
salt and pepper
1 clove garlic
50 ml cream
¼ tsp caraway seeds
¼ red cabbage, shredded
150 ml Monteith’s Celtic Red
4 rashers Blackball streaky
bacon, chopped
50 ml brandy
200 ml venison glaze 


  1. Strip the thyme from the stalk and chop. Combine with the balsamic vinegar and olive oil. Smother over the venison, cover and leave for at least 2 hours or overnight.
  2. Slice the potatoes thinly, season with salt and pepper, and cook with the garlic and cream in the oven at 200°C until just soft — about 30 minutes.
  3. Melt the butter in a heavy-bottomed saucepan, taking care not to burn it. Add the caraway seeds and shredded cabbage. When the cabbage is soft, add the beer and reduce by half. Season to taste.
  4. Season the marinated venison and sear in a hot pan, making sure to brown all surfaces. Finish in the oven at 200°C for 8 minutes. Remove from the pan and rest for at least 5 minutes. Use the venison pan to sear the bacon, deglaze and flame with the brandy and add the venison glaze.

Place one portion of the venison on a heated dinner plate. Place a portion of the potatoes and the cabbage on each plate. Sauce with the glaze. 

The Perfect Dish to enjoy with
A CRISP Pointers Pale Ale