Roast doe fillet with salsify, red cabbage and blackcurrant

Method:

Cut the red cabbage into thin strips, sauté in butter; add sherry vinegar, blackcurrant, salt and pepper; cook on a low heat for at least an hour.

Roast the doe fillets for 6 mins at 180ºC; add a knob of butter, garlic and thyme to sprinkle over them. 

Prepare a black and white salsify julienne; sauté in a pan for a few seconds. 

Make a 'Grand Veneur' sauce; cook the blackcurrant jelly, then deglaze in the doe juices and reduce until consistent. 

For the dressing: present the acidulous cabbage compote, then the roast doe, salsifies and doe juices.