Begin by blitzing together all herb ingredients for the venison then roll the loin in the herbs. Take a large frying pan, add a glug of oil and place on a high heat and sear all the sides of the venison, giving it a dark slightly crisp edge. Place in the oven on 180 degrees Celsius for around 10-12 minutes depending on how the thick the loin is, then remove and cover with foil and tea towels so it stay warm while it rests for at least 30 minutes. This will give you a fairly rare cut of meat.
Next prepare the braised cabbage ingredients. Combine, cover and place in the oven for at least 40 minutes until soft and fragrant.
Prepare all vegetables as noted and spread across several roasting trays, drizzle with oil and seasoning and cook for around 30-35 minutes.
Wrap the garlic bulb with skin still on in foil and place in the oven on 180 degrees for 20 minutes until sweet and soft. Then remove skin and set to one side.
Roughly chop the heritage carrots, add to a large pan of salted water and boil until soft. Once sift, transfer carrots to a blender with seasoning, roasted garlic and butter and blitz until smooth. Keep warm until ready to serve.
Prepare blackberries as noted.
For the jus, heat a glug of oil over a medium heat, add in the onions, season and allow to cook for around 15 minutes until soft and sticky and beginning to darken. Add in the red wine, increase the heat and allow to boil for 4-5 minutes then add in the beef stock and jam along with the rosemary. Continue to simmer until you have a rich jus. Just before serving add a knob of butter for an extra glossy finish.
Plate up your dish starting with the carrot and garlic puree as your base. Next add on the braised cabbage, roasted potatoes, beets, onions and grapes, working round in a circle and leaving enough room for some generous cuts of venison. Finally garnish with blackberries and rich jus.