End of the season on the Rosa & the markets are full of the new seasons produce.
Many varieties of wild mushrooms are in season here, black trompettes, ceps, chanterelles & girolles which have chosen to use here. There are also pumpkins & squash of all sorts from crown prince, acorn, spaghetti & potimarron which we chose to use because of their vibrant colour when puréed.
Section of chanterelles, black trompettes & girolles from the market.
To celebrate this fresh produce we have made sous vide venison loin served wth braised red cabbage, red cabbage purée, pumpkin purée, girolle mushrooms, potato crisps & blackberries.
As we cruise down the canal blackberries line our route in abundance, unless your on a boat they are almost impossible to pick, they pair beautifully with both venison & braised red cabbage. The braised cabbage is finished with blackberries as the venison sauce.
Braised red cabbage recipe
1 Small red cabbage cored & finely sliceed
1 Red onion finely sliced
100ml. Red wine vinegar
100ml. Sherry vinegar
150g. Soft dark brown sugar
Preheat oven 150 c, 300f, gas 2
Melt the butter in an oven proof pan on the stove top & gently sweat the red onion & red cabbage for few minutes making sure it is all coated in butter, add all the ingredients except the blackberries, stir to incorporate everything, cover with a cartouche or lid & place in oven for 1 hour.
After an hour add blackberries, stir & place back in the oven for a further 30 mins.
You can substitute the blackberries for 2tsps redcurrant jelly, diced apple or pear or fig if you like depending on what you want to serve it with.