Remove any excess skin from the venison as well as any fat and then cook, wrapped in aluminium foil, at 68°C for 50 minutes.Boil the peeled Jerusalem artichokes and potatoes, strain, then add the butter and puree until smooth and without lumps. (If you want to boost the flavour, stir in a pinch of cardamom.) Heat the honey in a frying pan and stir in the grapes. Heat oil fat in a frying pan and then fry the meat until crisp. Leave to rest for a moment and then serve. To make the red cabbage cream, caramelise the sugar, then add the finely sliced cabbage, season with salt, cover and leave to simmer for a further 25 minutes. Finally, add the vinegar and puree in a blender.

A recipe from Issue 44 of BBC GoodFood Hungary Magazine.