The peppery dittander and spiced cabbage add a beautifully autumnal feel to this exciting dish. This venison leg recipe also requires cooking with hay; be sure you keep an eye on it and don't let it burn

To make the venison sauce, sauté the venison trimmings in 30g of butter until browned and caramelized all over
Add the shallot, garlic and brown chicken stock, bring to a simmer, skim and cook down to a sauce consistency. Pass through a sieve and season. Set aside until just before serving
To make the roast celeriac, peel and cut the celeriac into 8cm pieces. Brown all over in the grapeseed oil
Add the butter and thyme, turn down heat and cook slowly, basting all the time until tender, which should take about 20 minutes. Keep warm
To make the red cabbage, tie the spices in a piece of muslin. Combine all the ingredients in a pan with the muslin-tied spices, cover and cook slowly for about 1 hour until tender
Take the lid off and simmer until a thin syrup forms. Season with salt and pepper. Keep warm with the spices
To make the venison, heat the oven to 180°C/gas mark 4. Heat a frying pan and fry the venison briefly all over in a little groundnut oil. Season and chill
Place half the hay in a large pan with a lid. Rub each venison portion with 20g of softened butter and place on top of the hay
Top with the rest of the hay and put on the lid. Cook for 14 -16 minutes. Rest for at least 20 minutes, then season and fry in groundnut oil and butter briefly
Reheat the venison sauce, add a knob of butter and the dittander
To serve, spoon some red cabbage onto each plate and carve a piece of venison onto it. Arrange around the celeriac and spoon over the sauce. Serve immediately
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Wine Matching

Find out why we suggest matching this Venison leg recipe with a spicy and rich red wine, a medium and round red wine, or a full bodied red wine


Venison cooked in hay

Venison sauce

Braised red cabbage

Roast celeriac


  1. Muslin cloth

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Simon Rogan's autumnal and earthy venison leg recipe is full of flavour, with the venison given a divine smokiness by cooking in hay