Loin of venison en croute with buttered Savoy cabbage

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For fennel and mushroom duxelles

For the parsley pancakes

For the venison en croûte

For the buttered Savoy cabbage

  • 1 Savoy cabbage
  • 50g/2oz butter
  • 1 tbsp chopped fresh sage
  • 500ml/17fl oz beef stock, simmered in a pan until the volume of liquid has reduced to 100ml/3½fl oz, to serve

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