Barry Tonks’ Roast loin of Denham Estate venison, pumpkin puree, confit cabbage, braised chestnuts, black berries


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  • g venison loin portions
  •   tbsp olive oil
  • g unsalted butter
  •   Garlic, thyme, bay leaf, salt and pepper

Venison sauce

  •   kg venison bones, chopped small
  • g mire poix
  • g button mushrooms, sliced Garlic, thyme, bay leaf
  •   cinnamon stick
  •   juniper berries
  •   zest of orange
  •   1/2 jar redcurrant jelly
  •   btlp Port
  •   1/2 btl Armagnac
  •   ltr chicken stock
  • ml glace de viande
  • ml olive oil

Confit cabbage

  •   Savoy cabbage
  •   onion
  •   carrot
  •   clove garlic (crushed)
  • ml duck fat
  •   Thyme, bay leaf
  •   Salt and pepper

Pumpkin puree

  •   butternut squash
  • g unsalted butter (diced)

Braised chestnuts

  • g shallots (peeled and sliced)
  •   celery head (small dice)
  •   sprig of thyme
  •   bay leaf
  •   clove garlic
  • ml chicken stock
  • g unsalted butter
  • ml olive oil
  •   chestnuts

Poached blackberries

  •   blackberries
  • ml stock syrup
  • ml Crème de Mure

To finish

  •   tbsp pumpkin seed oil
  •   tbsp roasted pumpkin seeds
  •   Maldon sea salt


  • 1

    Step 1

    Roast venison bones in a hot pan with olive oil. When the venison bones are caramelized and roasted all over remove from pan. In the same pan add mire poix, button mushrooms, aromats, cinnamon stick, juniper berries and orange zest and begin to caramelise.
  • 2

    Step 2

    Once caramelised, add venison bones back in the pan. De-glaze with Armagnac and Port and then add reducrrant jelly, chicken stock and glace de viande.
  • 3

    Step 3

    Bring to the boil and simmer for two hours, skimming consistently. After two hours, pass through muslin cloth into a clean pan and reduce fast until reached required consistency.
  • 4

    Step 4

    For the confit cabbage: Peel and cut into small dice onion and carrot, and cut the cabbage into four, remove outer leaves and coarse inner stalk then finely shred leaves. Blanch and refresh cabbage in salted water. In a pan sweat onion, carrot and garlic in duck fat with aromats, add the cabbage and season, continue to cook. Once cooked check seasoning and adjust.
  • 5

    Step 5

    For the pumpkin puree: Cut butternut squash into four and remove seeds. Wrap in tinfoil and roast in oven for one hour at 200°C. Remove tinfoil, scoop out flesh of butternut and discard skin. Place in blender and puree until silky smooth adding diced butter.
  • 6

    Step 6

    For the braised chestnuts: In a pan sweat the shallots, garlic, thyme and bay leaf with olive oil. Add chicken stock and celery, and simmer gently for 30 minutes. Pass the celery stock through fine chinois into clean pan then add chestnuts, butter and reduce stock so it glazes the chestnuts.
  • 7

    Step 7

    For the poached blackberries: Add stock syrup and Crème de Mure together, bring to the boil then remove from heat. Add blackberries and leave to poach.
  • 8

    Step 8

    To complete: Season venison loin with salt and pepper. Heat sauté pan, add olive oil and brown venison, turning it until evenly caramelized. Add butter gradually, allow to foam then add armots and then spoon over venison. This should take 5 minutes. Transfer the venison to a warm plate and allow to rest. Re-heat confit cabbage, pumpkin puree, poach blackberries and glaze chestnuts. Spoon and swipe pumpkin puree on each serving plate. Randomly place braised chestnuts and poached blackberries , spoon confit cabbage into round pastry cutter and remove the cutter. Place venison on top of confit cabbage. Re-heat venison sauce, pass through small strainer and sauce over and around venison, season venison with Maldon, garnish with pumpkin oil and roasted pumpkin seeds, serve.


  • 150 g venison loin portions
  • 1 tbsp olive oil
  • 50 g unsalted butter
  • Garlic, thyme, bay leaf, salt and pepper
  • 5 kg venison bones, chopped small
  • 500 g mire poix
  • 500 g button mushrooms, sliced Garlic, thyme, bay leaf
  • 1 cinnamon stick
  • 5 juniper berries
  • 3 zest of orange
  • 1/2 jar redcurrant jelly
  • 1 btlp Port
  • 1/2 btl Armagnac
  • 5 ltr chicken stock
  • 250 ml glace de viande
  • 100 ml olive oil
  • 1 Savoy cabbage
  • 1 onion
  • 1 carrot
  • 1 clove garlic (crushed)
  • 50 ml duck fat
  • Thyme, bay leaf
  • Salt and pepper
  • 1 butternut squash
  • 50 g unsalted butter (diced)
  • 100 g shallots (peeled and sliced)
  • 1 celery head (small dice)
  • 1 sprig of thyme
  • 1 bay leaf
  • 1 clove garlic
  • 500 ml chicken stock
  • 50 g unsalted butter
  • 50 ml olive oil
  • 12 chestnuts
  • 12 blackberries
  • 200 ml stock syrup
  • 100 ml Crème de Mure
  • 1 tbsp pumpkin seed oil
  • 2 tbsp roasted pumpkin seeds
  • Maldon sea salt