Yorkshire Venison with Purple Potato, Honey Roast Parsnips, Creamed Cabbage & Blackberry Sauce

A classic loin of Yorkshire venison dish served with purple potato creating warming comfort for your diners.
  • 1:20 TIME
  • 4 Portions
Professional chef Kevin Kindland

Kevin Kindland

This recipe was created by Kevin Kindland, Freelance Chef and former Head Chef at Marco's New York Italian by Marco Pierre White, Leeds for our Chef Sessions Live event. Discover more here


4x160g loin of Yorkshire venison 

A pinch of sea salt (season to taste)

A pinch of pepper (season to taste) 

50g olive oil 

250g soft butter 

100g thyme 

1 bulb of garlic

225g blackberries 

30g CHEF® Signature Red Wine Reduction

250ml CHEF® All Natural beef Stock

250ml CHEF® All Natural chicken Stock

4tsp CHEF® Roast Seasoning Liquid 

4tsp CHEF® Gastrique Seasoning Liquid

50g CHEF® Roast Seasoning Liquid 

1 large savoy cabbages, finely sliced & blanched 

2 Onion diced 

1 Carrot diced

1 Parsnips diced 

1 stick of celery dice 

2tsp CHEF® White Wine Reduction 

100g Single Cream 

4 Parsnips 

50g Honey 

500g Purple Potatoes 


Prep Time: 40 minutes Cooking Time: 40 minutes

Cream cabbage 

  1. Sweat off onion, carrot, parsnip and celery in olive oil.
  2. Add savoy cabbage.
  3. Add cream to cover & white wine reduction. 
  4. Boil cream to thicken & season to taste.

Blackberry Sauce

  1. Place three quarters of the blackberries, red wine reduction, beef & chicken stock in a heavy-based saucepan and bring to the boil. 
  2. Cook for about 20 minutes until the blackberries have softened. 
  3. Push the mixture through a fine sieve and discard the seeds and pulp. 
  4. Return the sauce to a clean saucepan add the gastrique and roast seasoning boil again check the seasoning to taste.

Roasted butter 

  1. Mix roast seasoning liquid with 150g butter and set aside.


  1. Peeled & cut in wedges and blanched for 6 minutes in the blanching water when ready chill in ice water.
  2. Roast the parsnips in oil, salt and roasting butter finishing with honey.

Purple Potatoes 

  1. Blanch the purple potatoes in the blanched water for 16 minutes, Chill in ice water. 
  2. Cut the purple potatoes in half.
  3. Roast the purple potatoes in oil, salt and roasting butter.


  1. Season venison. 
  2. Heat the olive oil in a frying pan set over a high heat and sear the meat for 1-2 minutes on each side. 
  3. Add 100g butter till foaming with thyme & garlic basting over the venison. 
  4. Roast the venison in the oven for 5-7 minutes until medium rare. It should feel slightly springy when pressed. 
  5. Remove the venison to a warm plate; lightly cover with foil and leave to rest for a further 10 minutes. Brush with the roast butter.

Final assembly/plating up 

  1. Gently reheat the sauce and cook for a few minutes, then add the butter, a few knobs at a time, and whisk in. 
  2. The sauce will become shiny and glossy add the remaining blackberries. 
  3. Reheat the creamed cabbage served on the side 
  4. Slice the venison thickly and arrange on warm plates pour over the blackberry sauce to serve.


Don’t over cook venison, remember to rest it & try buy local venison.

Products used in the recipe