Cannon of Denham Estate Venison on crushed new potatoes with olives, creamed Savoy cabbage and leek tomato fondue 

created by David Ryan from The Swan Hotel, Lavenham, Suffolk

RECIPE
Makes 4 portions
Ingredients
Venison loin trimmed 4 x 150g pieces
1kg washed and peeled mid potatoes
100g chopped olives – black pitted
100g tomatoes, peeled, seeded and diced
50g salted butter
½ Savoy cabbage, washed and finely shredded
2 leeks, white only, finely sliced
½ glass white wine
50ml double cream
100ml game and juniper berry sauce

Method
Cook potatoes in salted water till soft, crush, add olives, tomato and seasoning, add butter and keep warm.
Sweat cabbage and leeks in white wine, remove, strain and place liquid into pan and reduce by half, re add leeks and
cabbage and season well. Place hot pan on stove – add oil and season venison. Cook 3 minutes either side and place in hot oven for further 3 minutes (375oc). Take out and allow to rest. To serve place crushed potato in mould and place cabbage
and leek confit on the side by potatoes. Slice venison, cover with a little juniper berry sauce. Garnish with sweet potato crisps.

The Swan dates back to the 15th Century when it played a key role in Lavenham’s wool trade. Today it is a quintessential English country hotel and restaurant, proud of its achievement of an AA four star 81% rating and two
AA Rosettes. Ancient oak beams and inglenook fireplaces blend beautifully with rich furnishings and fabrics to create the perfect ambiance for rest and relaxation. The historic Old Bar boasts a wonderful collection of memorabilia,including a wall signed by British and American airmen stationed at Lavenham Airfield during World War II.

The Swan Hotel, High Street, Lavenham, Suffolk, CO10 9QA Telephone: 01787 247477 www.theswanatlavenham.co.uk