Stuffed roasted saddle of venison with spiced red cabbage and port sauce

Ingredients

• 500 g pork sausage meat
• 1 onions, finely diced
• 2 tbsp sage, chopped
• 2 tbsp rosemary, chopped
• 2 cloves garlic, chopped
• 50 g redcurrants
• 1 tbsp wholegrain mustard
• 0.5 saddle of venison steaks
• 2 tbsp goose fat
• 1 pinches sea salt and freshly ground black pepper
• 2 tbsp thyme

For the spiced red cabbage

• 0.5 red cabbage, finely sliced
• 1 onions, diced
• 1 apples
• 1 tbsp butter
• 1 tsp juniper berries
• 2 tbsp malt vinegar
• 2 tbsp caster sugar
• 1 tsp ground cinnamon
• 1 pinches black pepper

For the port sauce

• 250 ml port
• 250 ml game stock, or beef
• 1 tbsp redcurrants
• 25 g butter