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

150g.    Butter

100ml.  Red wine vinegar

100ml.   Sherry vinegar

150g.      Soft dark brown sugar

100ml.    Port

10.            Blackberries

Seasoning

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.