Shred the cabbage and cook in butter and honey until cabbage becomes bright in colour, add the red wine and raisins cover and allow to soften. In a well preheated saute pan seal from all sides the venison remove from pan, add butter and berries toss than add port and stock, simmer until thickened. Cut the potatoes in large strips mix with fresh thyme leaves, oil and roast until browned.

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