Roast loin of venison with red onion marmalade, colcannon potatoes, roasted veg and fleurie jus

This dish works well for dinner parties as everything can be prepared in advance.  Just part cook the venison and finish off with the other ingredients before serving.  Recipe by Stephanie Moon, Executive Chef at the Rudding Park Hotel, Yorkshire Serves 4 Method Roast Venison Marinate the venison loin in some olive oil, thyme, rosemary and garlic.  Cover in cling film and leave overnight in the fridge on the lowest shelf. Red onion marmalade 1.    Fry the onions over a fierce heat until they start to soften.  Turn the heat down slightly and add the red wine vinegar, red wine, sugar and thyme. 2.    Continue to boil until the onions have a rich sheen and are deep red in colour, there should only be a small amount of liquid left.  Remove from the heat and taste. 3.    At this stage, depending upon the size of the onions you may need to add a little more sugar or vinegar, if so return to the stove.  Once you are happy with the flavour, season with a little salt and pepper and put to one side.  Remember, any left over marmalade can be stored for up to a week if kept in the fridge in an airtight container (it’s very nice on a ham sandwich). Colcannon potato cakes 1.    Boil the potatoes until soft then drain.  Return to the pan and place back on the heat for 1 minute stirring with a wooden spoon (this will remove any excess moisture).  Mash using a ricer machine or potato masher and add half the butter and all the double cream and set aside. 2.    Fry the leeks, cabbage and spring onions in the remaining butter until soft (trying not to colour or burn the leeks as this may happen if unattended). 3.    Add the leeks, cabbage and spring onion to the potatoes and season with salt and pepper.  Mould the mash into round cakes and dust with a little flour and leave to one side. Roasted Veg 1.    Place all the vegetables on a tray and drizzle with the olive oil and honey.  Sprinkle over the thyme leaves, season with salt and pepper and place in the oven to roast on 180°c for approximately 10 minutes. 2.    Whilst the vegetables are roasting in the oven half way through stir the vegetables to release the flavours and to make sure they are cooked evenly. 3.    When cooked remove from the oven and allow to cool in the tray.  When serving drain away any excess oil and honey. Fleurie jus 1.    Fry the shallots in 1 knob of butter and when they are soft (but are colourless) add the Fleurie and boil until there is hardly anything left.  Add the stock and bring to the boil then reduce the heat and continue to cook until you get a thick consistency (the gelatine from the bones in the stock will help to do this). 2.    Remove the pan from the stove and whisk in the 3 remaining knobs of butter.  Add the mixed herbs and season to taste. To Assemble The Dish 1.    Heat a non stick frying pan and place the seasoned venison into a pan after draining off any excess oil.  Colour the venison well on both sides and place in the oven at 180°c for approximately 8 minutes.  Remove and allow to rest for 10 minutes. 2.    Heat up the other ingredients by placing them in the oven for 10 minutes, warm the sauce over a low heat. 3.    Place the potato cakes in the centre of the plate with roasted vegetables around it.  Slice the venison and place in a wheel shape on top of the potato cake.  Balance the warm red onion marmalade on top of the venison and spoon some jus around the edge of the plate.