Food /

Venison Haunch with Brockmans Blackberry Sauce

Although signs of spring are already springing up, we’re not quite ready to leave the cosiness of the winter months behind. It would be a shame to let our hot ginger toddy and warm winter mull be forgotten now that Christmas is through. So we asked Carole Poirot to create the perfect meal to accompany our winter gin cocktails… The result? Venison Haunch on Braised Red Cabbage with Blackberry & Brockmans Sauce.

Originally from Paris, France, Carole found her home in Germany before moving to the UK where she’s been for just around two decades. There, she was able to combine her passion for food, interiors, and photography to pursue what many would deem a dream career. Known for her paintings created through styling and photography, this venison recipe evokes a feeling of comfort alongside craft, something to be shared amongst many around a table. Game meat is the perfect accompaniment to the softer berry notes in Brockmans, the botanicals heightened when combined with earthy red cabbage. The recipe may seem daunting at first glance, but most of it is simply putting ingredients together and allowing the sauces to simmer, the meat to roast, and the cabbage to slowly cook. Once you’re finished enjoying this meal, have a look at Carole’s blog, Mademoiselle Poirot, for more indulgent recipes.

Brockmans Gin Vension Carole Poirot

Venison Haunch on Braised Red Cabbage with Blackberry & Brockmans Sauce

by Carole Poirot


The Blackberry Jam should be prepared the day before or can even be made a week before and kept in the fridge. The Red Cabbage can also be prepared the day before and be reheated – it tastes even better when reheated.

Blackberry Jam: Prep: 5 mins, Cook: 1 hour

Red Cabbage: Prep: 15 mins, Cook: 2 hours

Venison: Fry: 10 mins, Roast: 30 mins

Sauce: Cook: 10 mins

Oven: 180C (fan)

Serves: 4

Brockmans Gin Vension Carole Poirot


Blackberry Jam:

  • 500g fresh blackberries
  • 200g caster sugar
  • Juice of ½ lemon

Red Cabbage:

  • 1 red cabbage, around 800g, finely chopped
  • 2 medium shallots, finely sliced
  • 1 large apple, cored and finely chopped (unpeeled)
  • 4 tbsp olive oil
  • Juice of one orange
  • 3 tbsp balsamic vinegar
  • 5 whole cloves or ¼ tsp ground cloves


  • 1 Venison Haunch, around 1kg
  • 1 tbsp olive oil
  • Salt & pepper


  • 250ml stock (chicken or beef)
  • 50ml Brockmans Gin
  • 2 tbsp blackberry jam
  • 3 sprigs of fresh thyme


Blackberry Jam:

  1. Put the blackberries together with the sugar and lemon juice into a saucepan
  2. Bring to a boil, then cover up, turn the heat down to medium and leave to cook for an hour
  3. Once done, pour the jam into a clean jar, leave to cool

Red Cabbage:

  1. Put the olive oil into a large saucepan and gently heat
  2. Add the shallots and apples, stir to cover with the oil
  3. Add the cloves, stir and leave to sweat until soft over a medium heat
  4. Now add the red cabbage and stir to combine all the ingredients
  5. Cook until heated through stirring on a regular basis
  6. Add the orange juice and stir in
  7. Add the balsamic vinegar and stir
  8. Cover the saucepan and leave to cook for 2 hours stirring occasionally
  9. Check that the bottom doesn’t burn. If it gets too dry, add a little hot water
  10. If you’re making the cabbage the day before, transfer it to a clean bowl, cover and refrigerate. Slowly reheat it whilst the venison is roasting.

Venison Haunch:

  1. Preheat your oven to 180C
  2. Season the haunch with salt and pepper
  3. Heat a frying pan with the olive oil
  4. On a high heat, fry the haunch from all sides until browned
  5. Transfer the haunch with the juices to a small roasting tin and roast in the oven for 30 minutes (this will give you a medium-rare result)
  6. Once done, take the meat out of the oven, transfer to a warm plate, cover and leave to rest whilst making the sauce


  1. Put the roasting tin onto your stove to heat up the roasting juices
  2. Add the Brockmans Gin, stir in and scrape any bits stuck on the tin into the gin
  3. Bring to a boil and then add the 2 tbsp of blackberry jam and the thyme sprigs and stir in
  4. Once all combined, add the stock and stir
  5. Bring to a boil and then reduce the heat to simmer the sauce for 10 minutes or until it reaches the thickness you’re happy with
  6. Remove the thyme sprigs before serving

Serve the haunch on top on the red cabbage, topped with the sauce.