Great produce is the cornerstone of my food philosophy and I find the freshness and quality of their fish outstanding.More About Nick Nairn
1. Make the cabbage the day before. Shred the leaves & slice the onion. Mix with walnut and olive oil. Add sugar, apple, vinegar and water. Stir and season. Refrigerate for 24 hours, stirring twice.
2. For the venison, season the loins. Heat a frying pan. Add a tbsp oil. Sauté to brown. Reduce heat and add 20g butter. Roll the meat in the butter. Cook for 8-10 mins to medium rare. Remove and rest.
3. Tip out the fat, add 30g butter and apples. Toss to colour. Add the sugar. Cook to a golden caramel; add the wine. Boil briefly to form a sauce, stirring in the stock and peppercorns. Finish with 2-3 drops of red wine vinegar and add any juices from the resting meat.
4. Slice the venison and serve with the glazed apples around and some drained cabbage. Serve with your favourite potatoes.